Indian Butter Chicken Mashed Potato Bowl
Serves 4
Ingredients
2 tsp olive oil
2 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
1 jar butter chicken sauce, also called butter masala
½ cup heavy cream
4-oz package Idahoan® Buttery Homestyle® Mashed Potatoes or any other flavor favorite, prepared to package directions
1 cup red cabbage, shredded
1 cup steamed broccoli
1 cup roasted chickpeas, optional (see recipe below)
¼ cup fresh cilantro leaves, chopped
naan bread
Directions
Heat olive oil in a large nonstick fry pan.
Add the chicken and cook, stirring frequently, until cooked through, about 5 minutes.
Stir in the jar of sauce and cream. Reduce heat to low and simmer until completely heated.
Divine mashed potatoes between 4 bowls. Top with butter chicken and garnish with cabbage and cilantro.
Serve with a side of warm naan.
Notes
It’s easy to make your own roasted chickpeas.
Ingredients
1-15 oz can chickpeas, drained, rinsed and spread on a layer of paper towels to dry
2 tablespoons olive oil
Salt
Seasonings such as granulated garlic, smoked paprika, curry powder, or cumin.
Directions
Heat the oil in a sauté pan over medium heat.
Add the chickpeas in a single layer and salt liberally.
Cook, stirring occasionally, until the chickpeas are golden brown and crisp, approximately 10-15 minutes.
Remove from heat and toss with your favorite seasonings.
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