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

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

2. Melt butter in a large skillet over medium heat.

3. 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.

4. Stir in tomato paste, ginger, garlic, garam masala, chili powder and turmeric until well combined, about 1-2 minutes.

5. Stir in diced tomatoes and chicken stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes.

6. Stir in heavy cream and lemon juice until heated through, about 1 minute.

7. Place rice and chicken mixture into meal prep containers, garnished with cilantro, if desired.

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