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• Mango Chicken Fajitas
• Sauteed Steak with Mushrooms
• Dijon Chicken Breasts
• Chicken Delhi Khorma and Vegetables
• Lasagna, Caesar Salad, Homemade Garlic Bread
• Mediterranean Pasta
• Baked Halibut

Chicken and Vegetables with Delhi Korma Simmer Sauce Served over Basmati Rice (serves four)

Taj Ethnic Gourmet makes several delicious simmer sauces. You can use them with anything such as meat, vegies, tofu, shrimp. I used the Delhi Korma Sauce the other night and prepared it with boneless chicken and an assortment of vegetables. It was delicious and tasted like I slaved all day.

You will need:

1. 1 jar Taj Ethnic Gourmet Delhi Korma Simmer Sauce
2. 4 boneless skinless chicken breast halves washed and cut into bite size pieces.
3. 1 yellow onion coarsely chopped
4. 1 red bell pepper coarsely chopped
5. 1 Tbspn oil
6. 5 medium carrots sliced on the diagonal
7. 1 bunch broccoli cut into small florets
8. 1 bunch of cilantro minced
9. 2 cups white basmati rice

Instructions:

1. Bring 3 1/2 cups water to a boil in a medium saucepan. Stir in the basmati rice, reduce heat to low and simmer covered for 20 minutes. Turn off or keep on very low until ready to serve.
2. In a large pan or Dutch oven, heat the oil over medium high heat. Add the onion and pepper and sautee for about 5 minutes.
3. Add the chicken and sautee just until it loses the pink outside color about 2 minutes.
4. Add the jar of simmer sauce and 1 cup water (fill the jar halfway and shake well) to the chicken, onions and peppers. Bring to a boil.
5. Add the sliced carrots, reduce heat to med-low and simmer for about 10 minutes.
6. Add the broccoli florets and simmer for another 5 minutes.
7. Stir in the minced cilantro just before serving.
8. Serve in pasta bowls over the rice.