One Pot Indian Simmer Chicken

I bought this Tandoori Paste for $12 at Williams-Sonoma before I moved to North Carolina.  I can certainly say it was worth the twelve bucks because I have used it for many, many delicious meals!  There are a few things that I always keep in my pantry and this recipe takes full advantage of some staples like diced tomatoes, onions, and potatoes.

 

1 large onion, sliced in rings

1 lb. chicken breasts, diced

3 Tablespoons Tandoori Paste

1 can diced tomatoes (or petite diced tomatoes)

1 package frozen spinach or frozen spinach souffle (thawed)

2 potatoes, diced

1/2 cup water, if needed

 

 

Saute sliced onion in about 1 tablespoon butter and a little bit of olive oil.  Add the chicken breasts and Tandoori paste and cook over medium / medium high until mostly cooked through – about 10 minutes.

 

Add remaining ingredients, bring to a boil, reduce to a simmer, cover and cook for about 10 to 15 minutes until the potatoes are tender.

 

*I needed to add about 1/2 cup of water because I forgot to add the potatoes while the chicken and tomatoes were simmering, but if you add the potatoes and tomatoes together you might not need the additional water.   

 

Serve over your favorite rice.  We cooked brown jasmine rice with a little bit of garlic and shallots.  To make, saute garlic and shallots in a little bit of butter and/or olive oil.  Add 1 1/2 cups brown jasmine rice and coat with the olive oil.  Add 1 teaspoon or so of salt.  Add 3 cups of water and bring to a boil.  Reduce to low and simmer, covered, for 40 minutes.