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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I was given a jar of Patak's Chicken Tikka Marsala sauce and I had no idea what to do with it. I found this recipe on Patak's US site and I'm going to make it tonight for dinner. I'm not familiar with Indian food so hopefully it's as good as it sounds! (PS, I'm using ground ginger instead of fresh so this might not work out as planned) Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut into 3/4-inch pieces |
1/4 cup plain fat-free yogurt |
1 teaspoon grated fresh ginger |
1 -2 garlic clove, finely chopped |
1 tablespoon canola oil |
1 (15 ounce) jar curry, cooking sauce (use patak's tikka marsala curry cooking sauce) |
2 cups cooked rice, for serving |
Directions:
1. Whisk together yogurt, ginger and garlic. Stir in chicken and marinate in refrigerator for about 20 minutes.
2. Heat canola oil in a heavy skillet over Medium/High heat. Add chicken (with marinade) and saute until chicken turns white, about 5-7 minutes.
3. Stir in the cooking sauce and bring to a boil.
4. Reduce heat and cover, simmering for about 10 minutes, stirring occasionally.
5. Transfer to a serving dish.
6. Serve over rice.
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