When we visit Canada we always return with food, snacks, and sauces that we don’t often see at home in New York. One of the sauces that my kids brought back last August was korma sauce. We had it once at a restaurant, and I thought it was something we might use. We always make those chicken dishes (like butter chicken or teriyaki chicken) with rice, usually white, but occasionally fried.

I wanted a change for this week’s meal, and asked for my son to pick up small golden potatoes and naan to create an excellent dinner.

Skillet Potatoes - once the potatoes are set up, I cut up the chicken and cook that in the oven. I don't use a lot of seasoning on the chicken since they're going to be simmered in the sauce.

For the potatoes: In a large skillet, put in 3/4 of a stick of butter. Cut the potatoes into smaller pieces, halves, thirds, whatever works for your family. I cover the potatoes and butter with the following seasonings/spices: fresh ground four pepper peppercorns, garlic powder, dill weed, orange peel. Cover and let cook on medium for about 30 minutes.

At the same time, cook the chicken at 350° for those 30 minutes.

After 30 minutes, stir the potatoes gently with a spatula.
Put the chicken in a wok with the korma sauce, stir, and simmer. Add in 1/2 bag of frozen corn or can of corn, stir, and simmer until the sauce and vegetables are hot.

Raise the oven temperature to 400° and warm the naan for about 5 minutes.

Serve together.

It is delicious!