Simple Indian Curry Chicken with Rice and Snap Peas

I found a can of Indian curry sauce at Whole Foods that looked decent.  It ended up being very good.  The directions were simple – dice and cook the chicken and add the sauce.  I made more complete meal with it.  Our whole meal consisted of one can of Patak’s Tikka Masala Curry Cooking Sauce, white rice and fresh snap peas.

 I started by dicing 1 1/2 pounds of chicken while my water for the rice was starting to boil.  I heated a little vegetable oil in the frying pan and cooked the chicken.  When it looked well on its way, I poured the rice in the boiling water and let it cook for 20 minutes.  A few minutes later the chicken was done and I added the canned sauce to the chicken and let it simmer for 15 minutes while stirring occasionally.  I added a couple of cups of water to another saucepan and once it reached a light simmer I added three handfuls of washed fresh snap peas.  I let them cook for two minutes. 

The snap peas finished first and I put them in a bowl on the table immediately followed by the rice and curry chicken/sauce.  I poured the chicken/sauce mix over the white rice and had a nice colorful plate.  I thought it was spicy enough to taste good, but was bland enough that my four year old son enjoyed it and asked for seconds.  The can had enough sauce to coat the small chicken pieces and have enough left over to smother the rice.  The snap peas were still crisp enough to give a crunch to the meal.

This is certainly one I’ll make again, but won’t have to for a while since I have more left over than the three of us ate in our first sitting.