I love the robust flavors of indian cuisine but never have time to make the yummy sauces on my own. I recently discovered wonderful authentic sauces made by Maya Kaimal like Tikka Masala and Vindaloo in the refrigerator section at Sprouts Market. They are also available at Mothers and other health food stores. They are my new secret weapon to making delicious indian meals in 30 minutes or less. Sometimes I swap out chicken for tofu to make a vegetarian meal instead. Experiment to see what you like best.
2 tablespoons vegetable oil
1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes (sometimes I substitute extra firm tofu)
1 red pepper cut into 1 inch dice
1 container of Maya Kaimal Tikka Masala (approx 1 1/2-2 cups)
¼ cup cilantro leaves
In a medium-sized skillet heat the vegetable oil over medium heat. Add peppers and cook for just 2-3 minutes. Don’t let them get too limp. Remove from pan and place in small dish. Next add the cubed chicken to the skillet and brown lightly on all sides.
Add the cooked peppers to the chicken and then add the Tikka Masala sauce. Cover and simmer for 10-15 minutes over low heat or until chicken is cooked through. If sauce becomes too thick, add water to thin.
Garnish with cilantro and serve with basmati rice or Indian naan or other flatbread.