Lynn's Weeknight Indian Cuisine (fast and easy!)

Alright people, it's time for the truth: we don't always have time to make things from scratch...we are law students for Pete's sake!  So, here I am typing a post on a cooking blog about making something that is...wait for it...basically already made for you.  Sure, you can make these amazing dishes from scratch (I'll tell you how later) but finding the time to do that may be harder than actually making something like this from scratch!  So without further ado, here is Lynn's Weeknight Indian Cuisine that involves practically no work (which she also makes on lazy Saturdays...okay, and Sundays too).


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

(6) Once rice has simmered for 15 minutes, remove it from heat for 5-10 minutes.  During this time, you can heat the naan in the oven or toast the pita bread.  During this time is also when you cook the pindi chana and lentils (can be made stovetop or in the microwave--just follow package instructions).  All should finish around the same time.

(7) Enjoy!!

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)
Dal Bukhara
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