One Pot Chicken Curry
2 Chicken Breasts, cut into 2" cubes
2 Cloves Garlic, minced
1/2 cup Plain Yogurt
1/2 Yellow Onion, diced
1 Tbsp Tomato Paste
1/2 tsp Cumin Spice Sea Salt
14.5 oz Can Diced Tomatoes
1/3 cup Heavy Cream
1 cup Basmati Rice
1/2 cup Cilantro, chopped
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 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.
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, and 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 the heat to bring to a low simmer. Let cool 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.