Categories: Meals
Ingredients
- 1 cup basmati rice
- 2 tablespoons unsalted butter
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1 onion, diced
- 2 tablespoons tomato paste
- 1 tablespoons freshly grated ginger
- 3 garlic cloves, minced
- 2 teaspoons garam masala
- 2 teaspoons chili powder
- 2 teaspoons turmeric
- 1 (28-ounce) can diced tomatoes
- 1 cup chicken stock
- 1/3 cup heavy cream
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh cilantro leaves
Directions
-
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
-
Melt butter in a large skillet over medium heat.
-
Season chicken with salt and pepper, to taste. Add chicken and onion to the skillet and cook, stirring occasionally, until golden, about 4-5 minutes; set aside.
-
Stir in tomato paste, ginger, garlic, garam masala, chili powder and turmeric until well combined, about 1-2 minutes.
-
Stir in diced tomatoes and chicken stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
-
Stir in heavy cream and lemon juice until heated through, about 1 minute.
-
Place rice and chicken mixture into meal prep containers, garnished with cilantro, if desired.