Cooking with the Bubba: #11- "Tandoori" Chicken With Vegetables

In honor of recent family happenings, let's go to India. No clay oven here hence the quotes around tandoori. Nevertheless this is a tasty, fairly authentic style dish.

Ingredients (for two): 2 boneless chicken breasts, 2 large carrots, 6 small or 3 large potatos, 1 cup frozen peas, 1 medium sweet or spanish onion, 1 cup creamy potato leek or cream of potato soup (ready to eat, not condensed), 3 tablespoons light olive oil, 1/4 cup powdered garam masala (obtainable at Indian markets) 3 tablespoons tandoori paste, 1/3 teaspoon ground black pepper, 1/2 cup chicken broth,

Preparation: Rinse chicken, pat dry, rub breasts with tandoori paste, then put aside. Thaw peas, put aside. Peel potatos and carrots and boil until almost done. Let cool and slice into pieces.

Cooking: Slice onion into small pieces (not rings) and saute in the olive oil until golden. Now add the potatos, carrots, soup, and broth; stir well and cook under low heat, stirring ocasionally. Meanwhile place the chicken breasts on a broiling tray and broil until just done, being careful not to over cook. While the chicken is broiling, add the garam masala, black pepper and peas to the vegetable mix. Stir well and continue to cook until done. Sauce will have thickened slightly. Remove chicken from broiler and cut into 1/4 inch thick slices.

Serve: in large bowls as you would a stew, with the chicken slices on top of the vegetable mix. Side dishes of yellow rice and warmed pita bread are nice. HOME