During the school year it is so tempting and easy to want to go out to eat during the week. Everyone’s schedules get so busy and when you are worn out from the day cooking can be the last thing on your mind. In these instances I like something that is quick and easy that will still satisfy my craving . This Tikka Masala Curry is super easy and yummy! This is by no means a super creative meal on my part, or even what I would exactly classify as a recipe. However, it is a go-to meal that I make all of the time.
What is great about this meal is that the hardest part, the sauce, is store bought. If you check out the international food aisle in your favorite grocery store you will be surprised what kind of treasures are hiding out. Patak’s Tikka Masala is one of my favorite store bought sauces. It is a creamy, tomato-based curry with a tiny bit of spice. Of course it is gluten free. If you aren’t a real adventurous eater I think this is a great place to start.
To pull this dinner together takes a jar of Tikka Masala, 1 pound of chicken breast, 1 large onion, 1 green bell pepper, 1 red bell pepper, and some jasmine rice. Thinly slice the chicken and brown it on medium high.
When the chicken is no longer pink, remove it from the pan. Add a little drizzle of oil, keep the pan on medium high, and toss in the sliced peppers and onions. Let them cook for 3-5 minutes. The onions will start to get a bit of color. You don’t want to let the onions and peppers go to far or they will lose all of their crispness by the time you simmer the sauce.
Add the chicken back into the pan with the peppers.
Then stir in the sauce. Reduce heat to low and simmer for 15 minutes.
Serve over jasmine rice. I like the brown jasmine rice…again a treasure in that international food aisle.
- 1 jar Patak's Tikka Masala Simmer Sauce
- 1 pound chicken breast, cut into thin strips
- 1 large white onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- cooked rice for serving
- Thinly slice chicken breast, onions, and peppers.
- Heat 1 tablespoon of oil in a large skillet to medium high. Add the chicken and cook until no pink is visible.
- Remove chicken from the pan. Add a little bit more oil if needed and then add in the peppers and onions.
- Cook the peppers and onions on medium high for 3-5 minutes. The onions will start to get a small amount of color.
- Add the chicken back into the pan along with the Tikka Masala sauce.
- Reduce heat to low and simmer for 15 minutes.
- Serve over jasmine rice.