Quick Indian Curry

Quick Indian Curry

Serves 4


To make this a vegetarian dish, see our Tasty Tip at the end of the recipe.

2 tbsp. clarified butter (ghee) or canola oil
1 ½ lbs. Miller's Organic Boneless Skinless Chicken (breasts, thighs or a combination), cut into 1" pieces
12 oz. Indian simmer sauce (such as Kowalski's Tikka Masala, Korma or Tandoori Grill Sauces or Vindaloo Marinade)
- freshly chopped cilantro leaves, to taste
- warm prepared brown basmati rice or couscous, for serving
- Kowalski's Naan (from the Bakery Department), warmed, for serving
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  1. In a large skillet, heat butter or oil over medium heat. Add chicken; cook and stir until browned on all sides (about 3 min.).
  2. Add sauce; cover pan and reduce heat to a low simmer. Cook until chicken is cooked through (about 8 min.).
  3. Garnish with cilantro; serve with rice and naan.

Tasty Tip:

  • Substitute rinsed and drained canned beans (such as garbanzo) or fresh vegetables (such as bell pepper strips, cauliflower or broccoli florets, onions and carrots) for some or all of the chicken. Kowalski's Fajita or Stir Fry Vegetables are great for this. You can find them in the Prepared Produce Section.