Monday, June 28, 2010

Shortcut Chicken Masala with Naan

I learned this from the mother of a friend. I immediately fell in love with it, and so will you. I wasn't even a curry fan before this dish... my mom loves it too, and she isn't a fan of much ethnic cuisine.

What you'll need:
1 jar Trader Joe's Masala Simmer Sauce
1/2 a Can of Light Coconut Milk
1-2 tbs of Curry Powder (depending on the heat level you're going for)
1 bag Frozen Roll Dough Balls (I use Rhode's brand)
Olive Oil
2 Boned Chicken Breasts
1 Cup Basmati Rice

Heat olive oil in pan over medium heat. Cut chicken breasts into 1x1 cubes, and add to the heated olive oil. While chicken is cooking, put rice on (remember 1 cup rice to 1 and 1/4 cup water)

Dust chicken in pan with curry powder, and cook until chicken is cooked thoroughly.

When chicken is cooked, add the masala sauce.

When sauce is warm, add the coconut milk, and stir. Let simmer between low and medium-low while you make naan.

Place frozen dough balls on a large plate and drizzle with olive oil. Cover with plastic wrap and mircowave for 30 seconds.

Remove from microwave and take off plastic wrap. Turn balls over, coating each thoroughly with olive oil. Place plastic wrap back on, and microwave for another 30 seconds. Remove from microwave and let cool. When cooled, stretch balls into 3-4' circles, with out breaking the dough (like little pizza's).

Place the flat bread on a cookie sheet and put in the oven on broil. Be careful, anything on broil cooks through very quickly! 

While the naan is cooking, check to see if the Masala is at desired consistency (it has a tendency to be pretty thin from time to time). If the sauce needs thickening, do so with cornstarch. 

When sauce has reached desired consistency, let cool. Serve over rice with Naan on the side!

This meal is very easy and yummy, as usual! It's a perfect introduction to Indian Cuisine, and a nice change from cheeseburgers and hotdogs!

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