This one-dish meal is fast and easy and offers those fantastic tandoori flavors so famous to India. This dish serves 2 however will be a great leftover. If you double the recipe to save some, remove ½ at about 10 minutes into the final cooking period. This way when you reheat the vegetables will not be overcooked.
7oz Greek Yogurt
1 tsp Crème Fraiche
1 ½ T Tandoori seasoning mix
1 T Lemon Juice
¾ Lb Chicken boneless skinless breast, cut into 1 ½“ pieces
1 T Butter
1-2 T Olive Oil
2-3 lg Garlic cloves, minced
1 lg Sweet Onion, chopped
1 lg Tomato, chopped into fairly small pieces
1 Red Bell Pepper, chopped in ¾” pieces
1 Carrot, thinly sliced
1 Zucchini, cut lengthwise in quarters and then chopped across into ½” pieces
1 Crooked Neck Squash, cut lengthwise in half and then chopped across into ½” pieces
½ C Chicken Broth
½ C Raw Cashew pieces, toasted
Celtic Salt & Pepper to taste
Mix first 4 ingredients in bowl. Mix in chicken and let marinate for 3-4 hours or overnight in refrigerator.
Heat a medium or large skillet to medium heat. Add olive oil, butter, garlic, and onion to skillet. Sauté for a few minutes until onion is starting to become translucent. Stir in tomatoes and cook for a minute or so. Then add bell pepper, carrot, zucchini, crooked neck squash and chicken broth. Bring to boil. Add chicken with marinade and mix thoroughly. Allow it to come to boil, cover and reduce heat to med/low. Simmer for 15 minutes or until vegetables and chicken are cooked but not overdone. S&P to taste. Serve with toasted cashews on top.
 You can make your own or go to Savory Spice Shop and they can mail it to you. Note on their website the ingredients, in case you want to do it yourself.