Coconut Curried Chicken with Spiced Basmati Rice

Prep Time: 15 mins + marinade time | Cook Time: 10 mins | Course: Dinner | Servings: 4

Delightfully mild spiced coconut curry sauce is perfect ladled over Indian spiced basmati rice and topped with curried chicken tenders. Inspired by Jenn Segal at Once Upon a Chef https://www.onceuponachef.com/recipes/chicken-curry.html and Allrecipes DHAN0923 https://www.allrecipes.com/recipe/72349/indian-style-basmati-rice/ 

1 ¼ lbs chicken breast tenders or breasts cut into strips

½ tsp salt

Pepper, to taste

1 Tbsp curry powder

1 Tbsp ginger, minced or puree

4 cloves garlic, minced

1½ cup greek yogurt 

2 cups coconut milk

3 Tbsp olive oil

1 onion, chopped

14 oz diced tomatoes

¼ cup cilantro, chopped

Place chicken, salt, pepper, curry, ginger, garlic, yogurt and coconut milk in a gallon ziplock bag to marinate for 2 hours - overnight as desired. When ready to cook, heat the olive oil in a skillet over medium-high heat. Add the chicken tenders and onion to the skillet and cook for a couple of minutes on each side. Pour the marinade in and add the tomatoes. Cook until the sauce comes to a bubble and is heated throughout, and the chicken is cooked with no pink showing when cut open. Serve over the rice and garnish with chopped cilantro.

Basmati Rice:

1 ½ cups rice

2 ½ cups water

2 Tbsp butter

1 cinnamon stick

2 cardamom pods

3 cloves, whole

Cumin, a sprinkle

1 tsp salt

1 cup onion, diced

Place rice in your rice pot and add water to the fill line. Add butter, spices, salt and onion. Turn the rice pot on and cook while you start the chicken curry. Rice recipe could also be done on the stove top or baked, tightly covered in the oven.