2-3 chicken breasts, chopped
2 medium potatoes, diced
1-2 carrots, peeled and julienned
1/2 onion, thinly sliced
1 clove garlic, chopped
Salt and pepper
3 tbsp Tandoori Paste (like Patak's)
About 1/4 cup cream or coconut milk
Cooked basmati rice
In a big skillet, heated to medium-high heat add 1 tbsp oil. Add diced potatoes and cook until starting to turn golden and soften (about 6-8 minutes). Remove from the pan, and add chicken, onion, garlic, salt and pepper. Cook about 4-5 minutes until chicken is no longer pink and the onion is translucent. Add the potatoes back to the mixture as well as the carrots and cook another 3 or 4 minutes. Stir in the Tandoori paste and let it cook for a couple minutes, so the spices can toast and really flavor everything well. Add either cream or coconut milk (whichever you have on hand) and eyeball it, stirring and adding until you have a nice sauce. Adjust if you would like more Tandoori paste, etc. Let this cook for a couple minutes, and then serve over basmati rice.
