Spending an evening with my parents is always fun as we live very far apart. While on vacation and staying at my parent’s home, I took the liberty of cooking a meal for them–after running errands with my mom and having gone to the fields to check water with my brother (he’s a farmer with irrigated fielda) a hot, easy meal was in order.

One of the errands was going to the grocery store (in the next town over) so picking up ingredients was a breeze. Of course, I also chose items that were on sale or had the “club price” with a member’s card (the free one’s you get when you sign up at many “big” stores.).

Ingredients:

1 pound of boneless, skinless chicken breasts or thighs (I used a combo of both)

1 Jar of Madras Korma Curry Indian simmering sauce

1 can of coconut milk

1/2 -3/4 pound of chopped up raw veggies, I used red bell pepper, some cauliflower florets and stems, shredded carrots and a half chopped red onion and sliced mushrooms.

Line a glass baking dish with the chicken (after spraying it with some oil), dump the jar of sauce, can of coconut milk, and veggies all in it give it a light stire and bake for 90 minutes on 350 degrees, covered with aluminium foil.

It’s easy, Indian/Nepal inspired dish and there was more than plenty for 4 people to have 2 whole meals off it.

It can be eaten as it or served over white rice or with Naan.