Enjoy our latest Publix recipe and watch 'First Coast Living' with Casey DeSantis and Curtis Dvorak weekdays at 11:00 and 2:00 on NBC 12.
Chicken Tikka Masala with Rice
Servings: 4
Total Time: 25 minutes
Ingredients
2 tablespoons canola oil, divided
1 cup basmati rice
2 cups water
1/2 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
1/4 teaspoon crushed red pepper (optional)
1/3 cup fresh cilantro, coarsely chopped
1/3 cup presliced green onions
Steps
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.
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.
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.
Stir cilantro and green onions into chicken. Fluff rice with a fork. Serve rice with chicken.