Sunday, February 7, 2010

Stove Top Tandoori Chicken Curry

As I always say, a jar of your favorite sauce can go a long way. You can easily get three or four dinners out of just that one jar.

All you have to do is make a few minor adjustments to your last recipe and voila! You have what seems like a completely new meal.

Today's delight is drawn from India. It's my take on Tandoori Chicken Curry - cooked in one pot on your stove top in about 15 minutes!

Tandoori curry paste (Patak's makes an excellent one)
4 bone-in chicken thighs (cut up into 4- 6 pieces)
1/4 a red onion (sliced thinly)
1/4 a bell pepper (sliced thinly)
1/4 cup of water
Salt and pepper to taste
Cooking spray

Heat up a pan/pot on medium heat
Spray the bottom of the pan
Place chicken in pan in a single layer
Brown on both sides until fully cooked (should take about 4-5 minutes on each side)
Add onions, stir and cook for 2 minutes
Add green peppers, stir-in and cook for 2 minutes
Add 2 tablespoons of the tandoori curry paste, stir-in making sure all of the chicken is coated with the curry paste
Add water, stir and simmer for 5 minutes stirring occasionally until sauce thickens
Remove from heat and serve with brown rice and sauteed vegetables on the side

Another delicious ethnic meal for 4, without even leaving your house!

p.s - add a few tablespoons of plain yogurt for a thicker and less tangy sauce
p.p.s - WW friend, each serving is just 3 points (without rice)

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