Coconut Spinach Tandoori Chicken

I was craving some Thai food, but somehow my big idea for a Thai chicken dish seems to have been corrupted (or enhanced!) by the use of some Tandoori paste. I bought a jar of Maya Kaimal Tandoori Paste for about $12 at Williams-Sonoma and it has lasted quite a while – it reduces the need for hunting down spices like fenugreek and cardamom for a quick dinner. This meal is delicious and easy – it was absolutely devoured by all the kids as well as the adults. Serve with jasmine rice.

INGREDIENTS

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil (I use olive oil)
• 1/2 tablespoon butter
• 3 tablespoons tandoori paste
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (4 ounce) can tomato sauce
• Frozen Spinach (Stouffer’s Spinach Souffle, etc.)

DIRECTIONS

1. Season chicken pieces with salt and pepper.
2. Heat oil, butter, and tandoori paste in a large skillet over medium-high heat for two minutes. (Did you know that if you melt olive oil and butter together it won’t burn?) Stir in onions and garlic, and cook about 5 to 10 minutes until onion is translucent. Add chicken, tossing lightly to coat with tandoori oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, and tomato sauce, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
4. About 5 minutes before the meal is done simmering, defrost a frozen spinach souffle (or something similar) in the microwave for 5 minutes and added it to the pot. Stir the spinach to blend it and heat through.