My grocery store around the corner is now carrying a variety of international foods. More Indian products are making an appearance next to the usual Latin fare.
Why not take the advice of Sandra Lee and make Indian food at home with a bit of help? This way I could probably manage a weekday supper that is infused with Indian spices without part of the fuss! And, if I know what tikka masala is supposed to taste like, chances are it can be replicated.
Chicken and Veggie Tikka Masala
The instructions say to cook chicken or veggies then add the sauce, then simmer for a while. I took the sauce and chicken thighs and tossed it in a bag to marinate overnight.
Chop some red onion, zucchini, tomato, and a clove of garlic. Sauté.
Remove the veggies and dump the chicken and sauce into the pan, reducing the heat to low. Once the chicken is cooked through, add a can of coconut milk, 1/2 tsp cumin, 1/2 tsp curry powder. Add the veggies and cover. Let this stew until the coconut milk reduces and the curry cooks.
Serve over fluffy rice.