Indian Butter Chicken

I serve this over rice with some Trader Joe's Garlic Naan and a bottle of hot sauce. This "recipe" would work for any kind of simmer sauce. Just switch out the chickpeas for a different bean that fits the cuisine type (Caribean sauce + black beans; Italian sauce + cannellini beans, etc.) -Julie

Indian Butter Chicken
2-3 chicken breasts, cut into 1 inch pieces or 2 cups leftover cooked chicken, chopped
1 jar Indian simmer sauce (our favorite is Tiger Tiger Butter Chicken available at World Market, but they're starting to carry Indian sauces in the grocery stores around here now, too)
1 onion, chopped into large pieces
1 can chickpeas (aka garbanzo beans), drained

If you're using chicken breasts cook the chicken pieces in a skillet for about 5 minutes. Add onions and cook for about 5 more minutes until chicken is cooked through and onions are soft.
If you're using leftover chicken cook in a skillet with the onions for 5 minutes until onions are soft.
Add 1 jar sauce and chickpeas. (If the sauce looks very thick, I often add about 1/2 cup water at this point.) Cook for 2-3 minutes until hot.