Thursday, April 15, 2010

Indian Chicken

I consider myself fairly competent when it comes to simple mixing of flavors and spices and am comfortable enough in the kitchen to experiment with them. Well, I am not (yet) accustomed to cooking Indian curry dishes. I have tried my hand at a the mixing of the curry, cumin, yogurt, pine nuts, raisins and on and on. It never turns out quite right and although I am hungry by the time I finally finish that dang dish and eat the whole thing I know I didn't enjoy it as much as I wanted to. As usual, Whole Foods has come to my rescue. I have found these simmering sauces by "Seeds of Change" that taste delicious, are not crazy expensive and add just the right flavor I have been trying to create. Although I do not plan on giving up on my Indian experiments, I am grateful for the quick fix found in a jar that helps me whip up just what I am craving. Until I find the perfect combo (I welcome any and all advice here) I will continue to use and love my Madras simmer sauce!

Boneless Skinless chicken breasts
Frozen peas
White onions, sliced into rings and cut in fourths
Brown or white rice
Madras simmer sauce (I used about 6 oz from the 12oz jar)
Extra Virgin Olive Oil

1. Prepare rice whether it be instant or long cook
2. Sweat onions in EVOO in a pan on Medium High heat
3. Add the chicken to the onions and sautee until no longer pink (about 8 to 10 minutes). Cover with Madras simmer sauce.
4. Toss in the peas and cook together for another 7 to 10 minutes or until peas are fully cooked and sauce has mixed throughout all of the ingredients
5. Serve chicken with rice on the side or scoop it on top of the rice and eat it all together!

Enjoy this super easy and fast Indian meal!


  1. Well this just looks absolutely delicious!
    I made Indian-Spiced Turkey Burgers on Tuesday - recipe to come!

  2. It most definitely was! I am planning to make it again soon, and I can't wait for your Indian-Spiced Turkey Burger recipe!