Tender chicken pieces simmered in aromatic curry sauce with onions, peppers, and jalapeños.
Ingredients
- 4 pounds chicken breasts
- 2 teaspoons salt
- 3 tablespoons avocado oil
- 2 whole onions, chopped
- 2 whole bell peppers, chopped
- 2 whole jalapeno peppers, chopped
- 2 tablespoons garlic, minced
- 1 tablespoons fresh ginger, minced
- 2 tablespoons curry powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons cayenne pepper
- 15 ounces crushed or diced tomatoes
- 2 cups plain yogurt
- ⅕ cups cilantro, chopped
- 2 ⅛ cups water
- 2 teaspoons garam masala
- 2 tablespoons lemon juice
- 3 cups spinach
- 3 cups brown rice, dry
- 3 cups water
Instructions
- 1
Heat oil over high heat in a large skillet/dutch oven and add a single layer of chicken breasts.
- 2
Brown each side of the chicken breasts in batches (don\'t cook all the way through).
- 3
Remove chicken and set aside.
- 4
Reduce heat to medium, and add onion, bell/jalapeno peppers, garlic, and ginger.
- 5
Cook for 5-8 mins until onions start to get soft.
- 6
Stir in spices and 2 tablespoons of the water, and allow to cook for 1 min.
- 7
Stir in tomatoes and yogurt.
- 8
Return chicken breasts to skillet (along with any chicken juices), and add remaining water.
- 9
Bring to a boil, coating the chicken with the sauce.
- 10
Stir in spinach, garam masala, and cilantro, and cover the skillet.
- 11
Cook until chicken breasts are fully cooked (internal temp should be 165 degrees F).
- 12
Drizzle with lemon juice when adding to meal prep containers.
- 13
Cook brown rice according to instructions on package.
Equipment
- Dutch Oven(specialized)
- Large Skillet
- Measuring Spoons