Butter Chicken Mashed Potato Bowl
Serves: 4
  • 2 teaspoons olive oil
  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 jar butter chicken sauce, also called butter masala
  • ½ cup heavy cream
  • 4 oz package Idahoan Buttery Homestyle Mashed Potatoes or any other flavor favorite, prepared to package directions
  • 1 cup red cabbage, shredded
  • 1 cup steamed broccoli
  • 1 cup roasted garbanzo beans, optional (see recipe below)
  • ¼ cup fresh cilantro leaves, chopped
  • naan bread
  1. Heat olive oil in a large nonstick fry pan.
  2. Add the chicken and cook, stirring frequently, until cooked through, about 5 minutes.
  3. Stir in the jar of sauce and cream. Reduce heat to low and simmer until completely heated.
  4. Divine mashed potatoes between 4 bowls. Top with butter chicken and garnish with cabbage and cilantro.
  5. Serve with a side of warm naan.
It's easy to make your own roasted chickpeas.
• 1-15 oz can chickpeas, drained, rinsed and spread on a layer of paper towels to dry
• 2 tablespoons olive oil
• Salt
• Seasonings such as granulated garlic, smoked paprika, curry powder, or cumin.

1. Heat the oil in a sauté pan over medium heat.
2. Add the chickpeas in a single layer and salt liberally.
3. Cook, stirring occasionally, until the chickpeas are golden brown and crisp, approximately 10-15 minutes.
4. Remove from heat and toss with your favorite seasonings.
Recipe by Idahoan Mashed Potatoes - Idahoan Foods LLC at https://idahoan.com/?p=6901