One Pot Chicken Curry

CHICKEN MARINADE

• 2 Chicken Breasts, cut into 2" cubes

• 2 Cloves Garlic, minced

• 1/2 cup Plain Yogurt

• 2 tsp Mango Masala Rub

• 2 Tbsp Curry Infused Olive Oil

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

DIRECTIONS

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 a medium pot, add rice with 1/ cups water. Bring to a 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, and 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 the heat to bring to a low simmer. Let cool 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.