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.
- 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.)
- Season chicken pieces with salt and pepper.
- 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.
- Pour coconut milk, tomatoes, and tomato sauce, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
- 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.