Chicken Curry in a Hurry
1 cup rice
Naan (Indian Bread) or pita bread will work
15-ounce jar Patak's tikka masala tangy lemon and cilantro cooking sauce
3 1/2 cups cooked chicken leftovers, cut into bite-size pieces
1/2 cup whole-berry cranberry sauce
1 cup frozen peas, thawed
dash parsley, optional
Cook rice according to package directions. Wrap naan in foil and warm in toaster oven. Heat tikka masala sauce in saucepan over medium heat. Stir in chicken and heat through. Add cranberry sauce and peas. Heat until warmed. Serve with rice and naan. Top with parsley, if desired. 5 servings.