Here's what you'll need:
- 2 fresh chicken breasts (I get mine at Fresh Market because it is a great deal for such good meat!)
- Whipping cream (1/4 cup) *may substitute Greek yogurt if you prefer
- Basmati Rice
- 1 packet of Sukhi's Tikka Masala Curry Sauce
- 1 box Kitchens of India Black Gram Lentils Curry (Dal Bukhara)
- 1 box Kitchens of India Chick Peas Curry (Pindi Chana)
- 1 piece of Naan (or whole wheat pita bread if you would like a slightly different taste--we've been using this lately and it's quite tasty--we toast it)
- 1 box Sukhi's frozen samosas
What to do:
So the hardest part of this all, or really the only slightly challenging thing (lol), is figuring out timing. So here is how I do it:
(1) Pre-soak the rice for 20 minutes. (1 and 1/2 cups of water for 1 cup of Basmati Rice).
(2) Once the rice has soaked, turn the stove on medium-high until the rice boils.
(3) While rice is heating to a boil, cut the chicken breasts into large chunks and put the Samosas in the oven according to the package instructions (350 I believe, for 20-25 minutes).
(4) Once the rice starts to boil, cover the pot with a lid and reduce heat to low.
(5) While the rice is simmering on low and samosas are cooking, place chicken pieces into the saucepan with the Sukhi's sauce packet and 3/4 cup water. Begin cooking over medium-high heat. Once the chicken cooks, mix in 1/4 cup of whipping cream. Once it boils, I reduce the heat to low until everything else is ready.
|chicken before adding whipping cream|
|after adding whipping cream|
Want to make these from scratch? Be my guest! Here are links to some recipes for the food above:
Chicken Tikka Masala
Chana Masala (this one is from smittenkitchen.com--one of my faves! I follow this blog religiously)
The Samosas are more difficult--first you have to make the filling and then you make the pastry
Naan and Basmati rice are still store bought--I'm sure there are from scratch recipes for naan but I don't have one