Ingredients
4
4 servings
- •2 cups water
- •1 ½ cups white rice
- •5 teaspoons grapeseed oil, divided
- •4 (5 ounce) skinless, boneless chicken breasts, cut into 1-inch cubes
- •5 green chile peppers, thinly sliced
- •1 tablespoon garam masala
- •1 tablespoon cumin seeds
- •1 tablespoon ground coriander
- •1 tablespoon minced garlic
- •1 tablespoon crushed red chile flakes
- •1 tablespoon red curry paste
- •1 teaspoon salt
- •½ teaspoon chili powder
- •1 cup Greek yogurt
- •⅓ cup water
- •½ teaspoon red food coloring
Instructions
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 25 minutes.
- When the rice has been cooking for 15 minutes, heat 3 teaspoons oil in a large frying pan over medium heat. Add chicken; cook and stir until browned, 5 to 7 minutes. Remove to a plate.
- Add chile peppers, garam masala, cumin seeds, coriander, garlic, chile flakes, curry paste, salt, and chili powder. cook and stir until fragrant, about 1 minute. Return chicken to the pan and toss to coat with spices. Add yogurt and water (if you want a runnier sauce). Simmer for 3 minutes. Stir in food coloring and serve over hot rice.
Nutritional Facts
Per 4 servings
- Calories: 579
- Carbohydrate: 68g
- Fat: 18g
- Fiber: 4g
- Protein: 41g
- Sugar: 5g
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