Name: Creamy chicken curry with rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 1/2 cup water; 1/2 tsp salt; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 tsp olive oil; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 2 tsp garam masala; 1/4 tsp turmeric; 1/2 tsp black pepper; 1/3 cup reduced-sodium chicken broth; 3 tbsp plain nonfat Greek yogurt; 1 1/2 tsp lemon juice; 1/4 cup fresh cilantro, chopped

Instructions

Prep 20 min · Cook 10 min

Combine the rice, water, and a pinch of the salt in a small saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, heat the olive oil in a skillet over medium high heat. Season the chicken with a pinch of the salt. Add the chicken to the skillet and cook for 3 minutes until browned, then flip and cook for 2 minutes more. Remove the chicken and set aside. Done when opaque in the center, 165°F.
In the same skillet over medium heat, add the onion and cook for 5 minutes until softened. Stir in the garlic, ginger, garam masala, turmeric, and black pepper. Cook for 1 minute until fragrant.
Pour the chicken broth and the remaining salt into the skillet. Return the chicken and any juices to the pan. Simmer for 5 to 7 minutes until the liquid has reduced and the sauce is thick enough to coat the chicken.
Remove the skillet from the heat. Stir in the Greek yogurt and lemon juice until the sauce is smooth and creamy. Fluff the rice with a fork. Plate the chicken curry over the rice and garnish with cilantro.

Nutrition

Ingredients

Instructions

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