Tandoori Chicken Curry with Potatoes

So it's getting to the point where our pantry and fridge are just packed with stuff that I've bought and we've never made. We eat indian food all the time, yet apparently I buy stuff for it way more often than I make it. I guess that trip to Lotte Plaza (the Asian food market) was maybe a bad idea. Anyway, so in an effort to clean out the backup, I envisioned making some delicious indian food and using some of the stuff we had sitting around before it all goes bad.

So one of my Lotte Plaza purchases was a number of indian pastes for marinades and sauces: Tandoori, Tikka, Curry, Vindaloo and Korma. I like the prepared indian bags of veggies with the Tandoori sauce, so I thought I'd combine a couple of them and make my own simmer sauce. Here's what you'll need:

2 Boneless Chicken Breasts
1/4 Cup Tandoori Paste
6 oz Plain Greek Yogurt/Heavy Cream/Coconut Milk
2 Tbsp Oil
3 Carrots cut into 1/2" cubes
5 or 6 Red Skin Potatoes
Salt and Pepper to taste

Okay, first thing you need to do is boil about 2 cups of water in a medium sauce pan with a steamer. While the water comes to a boil, peel and chop the carrots and then dump them into the steamer. Make sure the water doesn't come above the bottom of the steamer insert. Let the carrots steam until they start to soften, about 8 minutes. While the carrots are steaming, cut the chicken into about 1/2 inch pieces and put in a large saute pan with the oil on medium-high heat. While the chicken cooks, quickly wash and cut the potatoes into 1/2 inch size pieces. Remove the carrots from heat if they're softened and ready to go.

Cook the chicken until the pieces start to brown slightly and none of the sides are raw. Remove the chicken to the side and add the potatoes to the pan. If the pan is dry, put in a little more oil to help them cook up. Stir the potato pieces until they start to soften, then add back in the chicken and the carrots and turn the heat down to medium low. Combine in a bowl or measuring cup the tandoori paste and the yogurt/cream/coconut milk and add to the pan and stir everything together. Let simmer covered for 5 or 10 minutes to let all the sauces and spices marry together and then serve with jasmine or basmati rice and/or some toasted naan.