Since we’re not always in cities where we have many ethnic restaurant choices, I’ve adopted a couple “go-to” Asian-flavored dishes that I make for us when we are missing the variety that we had before.  You can prepare and enjoy these dishes, no matter how small (or big) your kitchen is.  And since my kitchen and pantry are small, I go for maximum flavor with minimal space.  If you’re craving Indian food, this is an easy meal that takes less than an hour to prepare.

• 1-1.5# boneless skinless Chicken Breasts or Chicken Thighs, cut into 1-inch pieces
• 1 Tbs Olive Oil or ghee (if you have it)
• ½ 10-ounce jar Patak’s Tikka Masala Paste
• 5.3 oz cup Plain Yogurt (Oikos single-serving plain non-fat greek is what I used)
• 1-15 ounce can Tomatoes, diced
• 1 cup or more Chicken Stock
• Vegetables – think cauliflower, potatoes, eggplant, peas, or a can of chickpeas (last night I used the florets from a small head of cauliflower and a cup of frozen peas)
• ¼ – ½ cup Heavy Cream or Half & Half
• Cooked Basmati Rice for serving
• Cilantro, chopped for garnish (optional)

Note: If you’re adding chickpeas or potatoes, you might not need or want rice.  I prefer to leave out the potatoes or beans and to serve this with some steamed basmati rice on the side.  Likewise, you could make this without the chicken, by substituting the potatoes in that step.

Directions:

1. Mix yogurt, curry paste, and chicken in a small bowl.  Set aside while you chop any other vegetables or start rice to steam.
2. Add olive oil or ghee to high-sided frying pan, wok, or saucepan (must be large enough for your veggies to fit and preferably that has a lid) on medium to medium-high heat.
3. Add chicken mixture to pan and sautee for 3-4 minutes or until cooked on the outside.
4. Add tomatoes, chicken stock, and vegetables to pot and stir to combine. 
5. Add additional liquid (chicken stock is my go-to, but you could add a little water) if needed.
6. Cover and bring almost to a boil, turning down to medium-low, and simmer for 15 minutes.
7. Stir in Cream

Serve sprinkled with fresh chopped cilantro (if using) and basmati rice.