Thanks to Dipali, a friend of Jim's, we discovered the savory deliciousness of Indian cuisine. Her mom suggested her recipe as our introduction.

This one-pot meal is perfect for the RV or a campout. It is also a terrific meal at home when you want something spicy and savory in just about an hour. We make this in a dutch oven and add jasmine rice and toasted naan on the side.

As far as meal timing, put on the rice when you begin cooking the chicken and it should be ready almost at the same time. Naan can go in the oven for the last few minutes of the rice timing - just to warm it up.

Ingredients

1 bag frozen green peas

2 lbs. chicken breasts or tenderloins cut into 2-inch chunks

1 medium onion, diced

2 tsp garlic paste

2 tbsp tomato paste

1 tbsp coconut oil

2 tbsp butter

3-4 tbsp heavy whipping cream

2 tsp butter Shan Butter Chicken spice mix (available from Amazon.com or local grocer)

1/4 cup water

A pinch salt

Instructions

Heat the coconut oil in a dutch oven. When the oil is hot, add chopped onion and saute until slightly browned

Add the butter and the garlic paste, then stir-fry for about 1 minute

Add the chicken and cook until it turns white

Add the spice mix, salt, and 1/4 cup of water. Cover and cook for about 20 minutes

[This is when you should start the jasmine rice - cook, according to package directions]

Once the chicken is cooked, add tomato paste and simmer for 5 minutes

[This is a good time to put naan in a pre-heated oven at 350 for 10 minutes]

Stir in the frozen peas and cook for 1 minute

Stir in heavy whipping cream and remove from heat

[When the naan is ready, cut into quarters]

When rice is cooked, plate up a scoop of rice, a scoop of chicken and peas, then garnish with a quarter slice of the naan.

This recipe serves 4 people