Salami Indian Chicken

Salami Indian Chicken possesses a sweet yet tangy flavor reminiscent of Chicken Tikka Masala and Mutter Paneer combined. This dish arose from the ingredients I happened to have in my cupboard. The recipe's Indian-like quality was simply a happy accident.

My take on Indian food done Utah style.

Salami Chicken

4 slices of Genoa salami or any hard deli style salami - finely diced
1 clove of garlic - minced
1/4 yellow onion diced
1 T oil of your choice
1 12.5 oz can of chicken
1 10.5 oz can of Campbell's Cream of Chicken soup
1 14 oz. can of diced tomatoes
1 Cup of chicken stock
3 T cut leaf spinach
2 T dried basil
cracked black pepper to taste

Make enough rice for your dinner guests. Start basmati rice, following package directions.

Saute Onion and Salami in oil on medium-high heat until onions are translucent. Add Garlic and chicken. Reduce heat to medium to avoid burning garlic. Add chicken stock, tomatoes (crush if you like), Cream of Chicken soup, spinach, basil, and pepper. Simmer over low heat, stirring occasionally until rice is ready. Serve over rice and top with chopped parsley or cilantro for garnish.

Serve with:

Faux Naan
Rhodes bake and serve roll dough.
Defrost two rolls per adult dinner guest, one per child
Allow dough to rise and punch down twice
After the second rise stretch the dough as thinly as possible without tearing
Preheat iron skillet on medium high to high heat or cook on the grill
Cook dough about 1-2 minutes per side until golden brown and bubbly
If you like top with butter, minced garlic, and chopped herb of your choice

Mango Lassi
3 C Plain yogurt
2 C Kearns mango nectar or 1 C chopped mango
2 C Chilled Milk
2 T Sugar, to taste
Blend for 2 minutes. Refrigerate up to 24 hours.