Ingredients
- 2 T. olive oil, divided
- 3 lbs. skinless, boneless chicken breast, cubed
- 1 T. kosher salt, divided
- 2 t. cumin
- 2 t. cinnamon
- 1 c. onion, chopped
- 3 T. garlic, minced
- 2 T. fresh ginger, peeled and minced
- 2 serrano chiles, minced
- 2 t. garam masala
- 3/4 t. ground red pepper
- 1/2 c. unsalted chicken stock
- 3/4 c. plain, fat-free yogurt
- 2 (28 oz.) cans no-salt-added diced tomatoes
- 3 c. brown rice, cooked
- 1/2 c. fresh cilantro, chopped
Tip: Screenshot this list for easy reference while shopping
Instructions
- Heat half of oil in a large, heavy-bottomed pan over medium-high heat. Add chicken, half of salt, cumin and cinnamon. Cook until chicken is cooked. Remove chicken from pan and set aside.
- Add remaining oil, onion, garlic, ginger, and serrano to pan; sauté 1 minute. Reduce heat to low; cook until softened, stirring frequently. Add garam masala and red pepper; cook 1 minute.
- Add remaining salt, stock, yogurt, and tomatoes, scraping pan to loosen browned bits. Bring to a boil over high heat. Reduce heat to low; stir in chicken. Simmer for 10-15 minutes. Serve hot over rice and sprinkle with cilantro.
- To Freeze: Cool masala and rice to room temperature. Seal in separate freezer bags. Lay bags flat in freezer, making sure to not place anything on top of the bags until they’re completely frozen. Freeze up to 2 months.