Total Time 25 minutes (Makes 4 Servings)
Complete your meals with hummus, gluten-free naan bread, and yogurt fruit parfaits for dessert.
Chicken Tikka Masala is really a dish of roasted chunks (tikka) of chicken in curry sauce that's creamy with flavorful spices.
- two tablespoons canola oil, divided
- 1 cup basmati grain
- 2 cups water
- 1/2 teaspoon kosher salt
- 1 lb chicken white meat tenderloins
- 1 lb steak-topper vegetables (fresh presliced mushrooms, onions, peppers)
- 1 (28-oz) can diced tomato plants, 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 eco-friendly onions
1. Preheat 4-quart saucepan on medium-high. Place 1 tablespoon oil in pan, adding grain prepare and stir one minute. Add water and salt
provide a boil. Reduce heat to low and canopy simmer 18–20 minutes or until water is absorbed and grain is tender.
2. Preheat large, nonstick saut pan on medium-high 2–3 minutes. (Cut tenders into halves or thirds, if preferred. Wash hands.) Place
remaining 1 tablespoon oil in pan, adding chicken prepare 2–3 minutes, turning from time to time, or until browned. Remove chicken from
pan. Add vegetables to same pan prepare and stir a few minutes.
3. Reduce heat to medium-low. Stir in tomato plants, cream cheese, coriander, curry powder, and red pepper, adding chicken and canopy
simmer 5–6 minutes, stirring from time to time, or until chicken is 165°F. Chop cilantro.
4. Stir cilantro and eco-friendly onions into chicken. Fluff grain having a fork. Serve grain with chicken.
(per 1/4 recipe) 470kcal FAT 15g Sitting FAT 4g TRANS FAT 0g CHOL 80mg SODIUM 710mg CARB 54g FIBER 6g
SUGARS 8g PROTEIN 30g A Vitamin 35% Vitamin C 190% CALC 15% IRON 10%