prep time
cook time
servings
4
4
WHAT YOU'LL NEED
 |
||
| 1 pouch Minute Rice Basmati Rice | ||
| 2 tbsp (30 mL) |
butter |
|
| 1 lb (500 g) |
boneless, skinless chicken breast or thighs, cubed |
|
| 1 |
onion, chopped |
|
| 4 tsp (20 mL) |
mild Indian curry paste |
|
| 1 tsp (5 mL) |
each minced ginger, minced garlic and salt |
|
| 1 cup (250 mL) |
puréed tomatoes |
|
| 1/3 cup (75 mL) |
35% whipping cream |
|
|
garnish with chopped fresh coriander |
||
INSTRUCTIONS
Step 1: Prepare rice according to package directions. Meanwhile, melt butter in large skillet set over medium heat
Step 2: Add chicken, onion, curry paste, ginger, garlic and salt. Cook, stirring often, until browned
Step 3: Stir in tomatoes and cream; simmer for 5 minutes. Serve over rice. Garnish with coriander
Tips:
- Serve with cucumber raita (a condiment of diced cucumber mixed with plain yogurt and a pinch of ground cumin), naan bread and mango chutney on the side to complete this Indian inspired meal.
- Curry paste is found in the Indian section of most supermarkets and can last for a long time, tightly sealed in the refrigerator.
- For a lower fat curry, use thick plain yogurt instead of whipping cream. Stir the yogurt in at the end of cooking, off the heat, instead of with the tomatoes.
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