Easy One Pot Chicken Curry

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

1. In a bowl combine the ingredients for the chicken marinade. Let marinate for 30 minutes up to 6 hours.
2. 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.
3. 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.
4. Add in tomato paste, Cumin Spice Sea Salt, add Mango Masala Rub, let cook for 1-2 minutes to deepen the flavors. 
5. 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. 
6. Serve with a side of rice and top with fresh cilantro before serving.