Chicken Tikka Marsala
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into 3/4-inch pieces
- 1⁄4 cup plain fat-free yogurt
- 1 teaspoon grated fresh ginger
- 1 -2 garlic clove, finely chopped
- 1 tablespoon canola oil
- 1 (15 ounce) jar curry, cooking sauce (use Patak's Tikka Marsala Curry cooking sauce)
- 2 cups cooked rice, for serving
directions
- Whisk together yogurt, ginger and garlic. Stir in chicken and marinate in refrigerator for about 20 minutes.
- Heat canola oil in a heavy skillet over Medium/High heat. Add chicken (with marinade) and saute until chicken turns white, about 5-7 minutes.
- Stir in the cooking sauce and bring to a boil.
- Reduce heat and cover, simmering for about 10 minutes, stirring occasionally.
- Transfer to a serving dish.
- Serve over rice.
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RECIPE SUBMITTED BY
PSU Lioness
Coal Township, Pennsylvania
The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River.
Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born.
The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good.
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