Quick Chicken Curry
We again use a Trader Joe's sauce to make the preparation of this dish simple. We add boneless skinless chicken tenders, but cooked lentils or fish would also be wonderful. This sauce has spinach, tomato, light cream, onions, lemon juice, ginger, garlic, and turmeric among its ingredients. Originally served as part of: Quick Chicken Curry.
Ingredients
- 1 cup Indian Basmati rice (Trader Joe's)
- 1¾ cups whole jar Punjab spinach sauce (Trader Joe's)
- 1¾ cups divided, plus more for rinsing rice water
- 1 pound boneless skinless tenders chicken (Tyson)
Instructions
We begin by cooking the rice. We rinse the rice several times and cook in 1 1/2 cups of water according to the package directions.
We take the chicken out of the fridge and rinse the tenders. Using a paper towel and some force, we try and remove the tough white tendon that runs through most of the pieces of chicken. We place the chicken on a plate and wash our hands well.
We combine the spinach sauce and 1/4 cup of water in a large pan and bring it to a boil over medium heat. We add the chicken, lower the heat, and partially cover so the chicken simmers gently. We cook for about 10 minutes, turning the tenders occasionally and checking for firmness. We want the chicken to be cooked through and the flavors mingled.
We serve the fish curry over the cooked basmati rice.
Ingredients
- 1 cup Indian basmati rice (Trader Joe's)
- 1½ cups water
- 1 lb boneless skinless chicken tenders (Tyson)
- 1¾ cups Punjab spinach sauce (Trader Joe's) (a whole jar)
- ¼ cup water
Instructions
Rinse the rice several times and cook it in the water according to the package.
Grown-up
Rinse the chicken and pull out the tough white tendons with a paper towel. Wash your hands.
Bring the sauce and water to a boil in a large pan over medium heat.
Grown-up
Add the chicken, lower the heat, and simmer gently, partly covered, about 10 minutes, turning now and then, until cooked through. Serve over the rice.