When I think of a quick Indian dinner a few things come to mind. Trader Joe's Palak Panner or Chicken Tikka Masala. Yum. Or takeout from Bombay Palace (across the street from our apartment). The owners of Bombay had a restaurant in Lancaster, PA, but apparently Vanderbilt students are a better clientele than Amish farmers, so they moved their shin-dig to Nashville a few years ago. I am glad they are here, they never disappoint.
Earlier this week, I made a delicious and fast Indian dinner - semi-homemade. Patak's Tikka Masala simmer sauce with chicken, jasmine rice and a simple Indian creamed spinach.
To prepare the Tikka Masala, saute about 1 pound of chicken breasts or thighs (boneless) in a little EVOO, S&P, and garlic (if desired). I cubed 2 large skinless boneless breasts and sauted them for about 8-12 minutes until all cubes were cooked through. Drain off the excess oil and pour simmer sauce (full jar) into large saute pan, cover with a lid and simmer for about 15 to 20 minutes.
For the spinach, thaw a 10 oz package of frozen spinach and squeeze out excess water. Place spinach in small sauce pan with some S&P, teaspoon of Garam Masala and 1/2 teaspoon Cayenne pepper. Stir until spinach begins to heat, add about 1/4 to 1/3 cup of heavy whipping cream and incorporate. Continue to stir until spinach slightly thickens.
We enjoyed our semi-homemade quick Indian dinner with Trader Joe's frozen Garlic Naan. Patak's simmer sauce is really tasty - admittedly, I added some Cayenne Pepper to the sauce, but I don't think this dish needs anything extra to be a winner!
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