Shane’s been fighting a cold all week. Sore throat, stuffy nose, cough – you name it, he’s had it. I can count on one hand the number of times he’s had a cold since I met him; it’s rare, his immune system is usually very strong. Me on the other hand? If someone with a cold simply looks at me, I’m almost guaranteed to catch it. And that thing will linger forever! Needless to say, I’ve been keeping my distance from Shane (as much as is possible anyway when you live with someone) and washing my hands nonstop. My week is crazy busy, and getting sick? It’s just not in the cards.
One of the things I have going on this week is a program I’m presenting at my local library. The director is a loyal blog reader and asked me to speak about a number of blog-related topics, including meal planning. I’d be lying if I said I wasn’t nervous about the public speaking part of this equation, but I think it’ll be fun too. I’m excited to share what I’ve learned and what works for me with others. The program is tomorrow night so I’ll report back on Friday on how it went!
Recipes like this skillet chicken tikka masala are a life-saver and help keep me on track during the week. The ingredient list is short, there’s almost no prep work, and the end result does not mean a sink full of dirty dishes. Even on nights when I don’t feel like cooking and just want to order take-out, I can usually convince myself to spend 30 minutes to get a home-cooked meal on the table. Despite its simplicity, this recipe was very flavorful. I’ve fallen in love with fresh ginger over the past few months, and it’s great in this creamy tomato sauce.
If you have a little more time on your hands, I shared another chicken tikka masala recipe last year. It’s slightly more traditional, made with a yogurt and spice marinade for the chicken and a more involved sauce recipe. You could even make your own naan, I love that recipe so much! When you just need quick and easy though, this skillet chicken tikka masala and some store-bought naan will totally do the trick.
Skillet Chicken Tikka Masala
adapted from The Best Simple Recipes
1 (14.5 oz) can diced tomatoes
1 1/4 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon vegetable oil
1 onion, finely chopped
1 tablespoon garam marsala
2 garlic cloves, minced
2 teaspoons grated fresh ginger
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
Add the tomatoes to the bowl of your food processor and pulse just until partially broken down.
Pat the chicken dry then season with salt and pepper. Add the oil to a large skillet set over medium-high heat. When the oil shimmers, add the chicken and cook until browned on all sides, about 5 minutes. Remove to a plate.
Reduce the heat to medium and add the onion to the pan. Cook for 4-5 minutes, or until softened. Stir in the garam marsala, garlic and ginger and cook just until fragrant, only about 1 minute. Add the tomatoes and bring the mixture to a simmer then reduce the heat to medium-low. Cover and cook for 2-3 minutes, or until the mixture has thickened slightly.
Stir in the cream and return the browned chicken pieces (and any accumulated juices) to the pan. Allow the sauce to simmer until thickened (it’ll only take a few minutes), then stir in the parsley and season to taste with salt and pepper. Serve over rice.