Ok, so it's not real Tandoori, but it's still damn tasty. At my local Farmyard Chicken, they have marinated chicken breasts in assorted flavours, 4 for about $11.

Creamy Tandoori Chicken

Ingredients:
2 x Tandoori Marinated Chicken Breasts (approx. 350 - 500g) diced
1 x Can Coconut Milk (I use Light, but you could even use Coconut Cream or normal Cream)
1/4 Red Onion - Finely diced
1/2 Cup Green Veggies - I used Baby Spinach, Green Beans and Broccoli
Olive oil

Optional:
1/2 Teaspoon each of:
Ground Turmeric, Cumin Paprika & Coriander
Handful Cashews

Method:

• If you are serving with rice, put it on first. The dish should be done by the time the rice is cooked!
• Preheat large saucepan or wok, and add Olive oil. Fry onions, cashews & spices for about a minute.
• Add chicken to pan and stir-fry until no pink flesh remains.
• Pour in Coconut Milk and reduce heat. If your vegetables are uncooked, add them now, except for the baby spinach. Simmer over a very low heat for about 12 minutes, stirring occasionally until chicken is cooked through, and the sauce has thickened.
• Add in Spinach and pre-cooked vegetables and heat through - about 3 mins.
• Serve over hot rice, with a side of Garlic Naan bread!

Notes: Serves 2 - 3 people. Any veggies can be substituted, and the spices are optional. Add some cayenne pepper or chili powder, or even fresh chillies for a bit of a kick - this recipe is quite mild.