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Chicken Tikka Masala with Rice
Recipes
Chicken Tikka Masala with Rice
4 servings
25 minutes total

Ingredients

  • 2 tablespoons canola oil, divided
  • 1 cup basmati rice
  • 2 cups water
  • ½ teaspoon kosher salt
  • 1 lb chicken breast tenderloins
  • 1 lb steak-topper vegetables (fresh presliced mushrooms, onions, bell peppers)
  • 1 (28-oz) can diced tomatoes, undrained
  • 2 oz cream cheese
  • 2 teaspoons ground coriander
  • 1 teaspoon curry powder
  • ¼ teaspoon crushed red pepper (optional)
  • ⅓ cup fresh cilantro, coarsely chopped
  • ⅓ cup presliced green onions

Steps

    1. Preheat 4-quart saucepan on medium-high. Place 1 tablespoon oil in pan, then add rice; cook and stir 1 minute. Add water and salt; bring to a boil. Reduce heat to low and cover; simmer 18–20 minutes or until water is absorbed and rice is tender.
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. (Cut tenders into halves or thirds, if desired. Wash hands.) Place remaining 1 tablespoon oil in pan, then add chicken; cook 2–3 minutes, turning occasionally, or until browned. Remove chicken from pan. Add vegetables to same pan; cook and stir 5 minutes.
    3. Reduce heat to medium-low. Stir in tomatoes, cream cheese, coriander, curry powder, and red pepper, then add chicken and cover; simmer 5–6 minutes, stirring occasionally, or until chicken is 165°F. Chop cilantro.
    4. Stir cilantro and green onions into chicken. Fluff rice with a fork. Serve rice with chicken.

Amount per ¼ recipe serving: Calories 470, Total Fat 15g, Sat Fat 4g, Trans Fat 0g, Chol 80mg, Sodium 710mg, Total Carb 54g, Fiber 6g, Sugars 8g, Protein 30g, Calc 15%, Vitamin A 35%, Vitamin C 190%, Iron 10%