Chicken & Celery Root Tikka Masala

By cserumga

437 calories per serving

Ingredients

• 2 tablespoons canola oil, divided
• 2 cups diced peeled celery root (1/2-inch; see Tip) or potato
• 1 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1 12- to 15-ounce jar Tikka Masala simmer sauce
• 1 cup frozen peas, thawed

Preparation

Step 1

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add celery root (or potato) and cook, stirring occasionally, until browned, about 5 minutes. Add the remaining 1 tablespoon oil and chicken; cook, stirring occasionally, until no longer pink on the outside, about 4 minutes. Add sauce; adjust heat to maintain a gentle simmer, cover and cook until the celery root is tender and the chicken is cooked through, 8 to 10 minutes. Stir in peas and simmer for 1 minute more.