This is one of my very favorite recipes because of two main reasons; one that it is simple to make and two because it is equally delicious all year around. The key is the rich combination of the creamy coconut milk and White Jasmine Tandoori Masala, both of these ingredients together create a delicious balance of flavor.
1 Tablespoon olive oil
2 Pounds boneless chicken breast or tenderloin (skinless)
1 Teaspoon White Jasmine Tandoori Masala
1 Teaspoon Chili Powder
1/2 Teaspoon salt
2 Teaspoons garlic, chopped
2 Cups mushrooms, sliced
3 Cups baby Bok choy
1 8oz can Coconut milk
1 Cup cilantro, chopped
Heat the olive oil in a pan, add chicken. Add garlic, Tandoori Masala, chili powder and salt. Stir fry for a minute or so. Add coconut milk and leave it to cook for another 4-5 minutes. Add mushrooms and Bok choy. Add cilantro.
Pair this dish with our Basmati Rice recipe or give it a Mediterranean flair with our Couscous recipe! Whatever you choose you can be sure that it’s simple, easy and flavorful.
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