prep time

cook time

servings
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.