What I Used:
1 Small eggplant
1 Yellow Onion
4 Chicken Tenders
3-4 table spoons jarred Tikka Masala Sauce
I gave all of my veggies a rough chop so they were in similarly proportioned bite sized pieces. I tossed them in a saute pan with a liberal pour of olive oil over high/medium heat and let them brown. While that was happening I diced up my chicken and sauteed those pieces in a separate pan. Once they were fully cooked I added them to my browning veggies. I added a few big spoonfuls of the simmer sauce and a squeeze of lime juice and a pinch of salt and let the whole thing simmer on low heat for about 10 minutes to absorb the flavor.
|Sauteing veggies pre-sauce|
|Dinner - voila!|
You could easily serve this over rice, but I opted for the carb-less version and enjoyed the steaming chicken and veggie combo solo. It was full of flavor without being too hot at all. I love flavorful spice, but not burn your mouth/ruin your meal kind of heat. If you do like that you can always opt for a hotter version of the sauce or add some sriracha or chopped jalapeno to kick it up.
This meal took about 20 minutes and was really hearty - enjoy!