Name: Creamy Indian-Style Tomato Chicken Curry with Bell Peppers & Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 1.02 kg chicken breasts, boneless skinless; 3 (2 ½ cm) pieces ginger root; 3 green bell peppers; 177 ml heavy whipping cream; 1 ½ (680 g) jars marinara sauce; 3 red bell peppers; butter, unsalted; curry powder; garam masala; garlic powder; salt

Creamy Indian-Style Tomato Chicken Curry with Bell Peppers & RiceCreamy Indian-Style Tomato Chicken Curry with Bell Peppers & Rice — a 40-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

1.02 kg chicken breasts, boneless skinless

3 (2 ½ cm) pieces ginger root

3 green bell peppers

177 ml heavy whipping cream

1 ½ (680 g) jars marinara sauce

3 red bell peppers

butter, unsalted

curry powder

garam masala

garlic powder

salt

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, trim, seed, and medium dice bell peppers. Place in a medium bowl.

Preheat a large pot over medium-high heat.

While the pot heats up, peel and mince ginger. Add to the bowl with the bell pepper.

Once the pot is hot, add butter and swirl to coat the bottom. Add bell pepper, ginger, and spices; cook, stirring occasionally, until peppers soften, 3-4 minutes.

Meanwhile, pat chicken dry with paper towels and cut into small bite-sized pieces.

When the peppers are soft, add chicken, marinara sauce, cream, and water to the pot; stir to combine the curry and bring to a simmer.

Once the curry is simmering, reduce heat to low and continue to cook, stirring occasionally, until chicken is cooked through, about 10 minutes. Remove from heat and cover to keep warm.

To serve, divide rice and curry between plates or bowls. Enjoy!

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