Ingredients:
2 tablespoons olive oil, divided
2 cups diced, peeled celery root (celeriac)
1¼ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1 12-15 ounce jar Tikka Masala simmer sauce
1 cup frozen peas
Directions:
1. Heat oil in a skillet over medium-high heat. Add celery root and cook, stirring occasionally, until browned, about 5 minutes.
2. Add the remaining 1 tablespoon oil and the chicken; cook, stirring occasionally, until no longer pink on the outside, about 4 minutes.
3. Add the sauce; adjust the heat to maintain a gentle simmer, cover and cook until the celery root is tender and the chicken is cooked through, 8-10 minutes.
4. Stir in the peas and simmer for 1 minute more.
Serves 4 (1 cup each)