“Fun fact about me is that I love tikka masala. I think it is the perfect meal for a cooler night. But in true Andi fashion, what do I do?
Put every vegetable in my fridge into the recipe. It certainly is a trend in my at-home cooking. This chicken curry is one of my favorite meals to make on a Friday before work. At the end of service, when I am tired and hungry, I remember that I have curry waiting for me at home and I instantly get excited.
This is a perfect meal to throw in a crockpot on low and let it cook for a few of hours. I like to serve this with jasmine rice. Should you want to skip the carbs, this is a perfect stand alone meal. This recipe serves four.” – Andi
- 1 onion – diced
- 1 garlic clove – minced
- 1 squash medium – diced
- 1/2 a head of a small cauliflower – cut into florets
- 1 green pepper – diced
- 1 lb of chicken thigh – diced
- 1 tablespoon curry powder or Moroccan spice mix
- 1 jar of tikka masala simmer sauce
- Put a sauté pan over medium heat.
- Add a tablespoon of olive oil.
- Sauté the diced onion and garlic for about five minutes and season with salt and pepper.
- Once the onions are translucent, add in the diced squash and peppers. Sweat for about eight minutes.
- Turn the range to medium high heat.
- Add the cauliflower florets and slightly roast them. This should take about five minutes.
- Next add the diced chicken and season with salt and pepper. (If you are feeling feisty, now is the time to add in other spices in your spice cabinet. I love using my moroccan spice mix from McCormick. Get creative with your spice here.)
- Cook the chicken for about ten minutes. Add the jar of tikka masala simmer sauce. Make sure you get simmer sauce and not the curry paste. (The paste is just a paste. It is useable, but requires more steps.)
- Once the sauce is in the pan, fill the empty jar with a half cup up water. Fasten the lid and give it a shake.
- Pour the water mixture onto the chicken curry.
- Cover with a lid and simmer for thirty minutes.
- Plate and enjoy.