
This dish is inspired by the classic and delicious Buttered Chicken! Tangy tomatoes, creamy yogurt and heavy cream, and savory chicken meld together perfectly with our Curry Fusion products.
Serves 4
Ingredients
Chicken Marinade:
- 2 Chicken Breasts, cut into 2" cubes
- 2 Cloves of Garlic, minced
- 1/2 cup Plain Yogurt
- 2 tsp Mango Masala Rub
- 2 Tbsp Curry Infused Olive Oil
- 1 tsp Ginger Balsamic Vinegar
Curry:
- 2 Tbsp Curry Infused Olive Oil
- 1/2 Yellow Onion diced
- 1 Tbsp Tomato Paste
- 1/2 tsp Cumin Spice Sea Salt
- 2 tsp Mango Masala Rub
- 14.5 oz Can Diced Tomatoes
- 1/3 cup Heavy Cream
- 1 Tbsp Ginger Balsamic Vinegar
- 1 cup Basmati Rice
- 1/2 cup Cilantro, Chopped
Instructions
- In a bowl combine the ingredients for the chicken marinade. Let marinate for 30 minutes up to 6 hours.
- Rinse Basmati rice until water runs clear. In medium pot, add rice with 1.5 cups water. Bring to boil, then reduce heat to low and cover with a lid. Cook for 20 minutes and then remove from heat, but do not open lid. Let sit for 5 minutes. Fluff with a fork and set aside until ready to serve.
- In a skillet over medium, heat 2 Tbsp. Curry Infused Olive Oil. Add the onion and saute until translucent, about 3 minutes. Add in chicken, cooking until the outside is brown, about 4-5 minutes.
- Add in tomato paste, Cumin Spice Sea Salt, add Mango Masala Rub, let cook for 1-2 minutes to deepen the flavors.
- Pour in the can of tomatoes, heavy cream, and Ginger Balsamic Vinegar. Turn up heat to bring to a low simmer. Let cook for 10 minutes until the chicken is cooked through and the sauce has thickened.
- Serve with a side of rice and top with fresh cilantro before serving.