Name: Indian chicken curry with basmati rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 3/4 cup water; 3/4 tsp salt; 1 tsp canola oil; 6 oz boneless skinless chicken breast, cubed into 1-inch pieces; 1/3 cup yellow onion, finely diced; 1 clove garlic, minced; 1 tbsp ginger, grated; 2 tsp curry powder; 1/4 cup canned tomato sauce; 2 tbsp nonfat Greek yogurt; 2 tbsp fresh cilantro, chopped

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, 1/2 cup of the water, and half the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes before fluffing with a fork.
While the rice cooks, heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until pale golden on the outside but still raw in the middle, about 2 minutes. Remove the chicken from the pan and set aside.
In the same skillet, reduce heat to medium and add the onion. Sauté until softened, about 4 minutes. Stir in the garlic, ginger, and curry powder, cooking for 1 minute until fragrant.
Stir in the tomato sauce, the remaining salt, and the rest of the water, scraping up any browned bits from the pan. Return the chicken to the pan. Cover and simmer over low heat until the sauce clings to the chicken and the meat is cooked through, about 5 minutes. Done when 165°F and has no pink inside.
Remove the skillet from the heat and stir in the Greek yogurt until creamy. Serve the chicken curry over the fluffed basmati rice and garnish with cilantro.

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Ingredients

Instructions

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