Ingredients
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2 cups cooked white rice
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1 tablespoon vegetable oil or 1 tablespoon canola oil
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1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into bite-size pieces
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1 finely chopped med-large onion
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1 teaspoon finely grated gingerroot
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1 teaspoon minced garlic
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2 teaspoons garam masala
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1 (15 ounce) can tomato sauce
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2 tablespoons butter or 2 teaspoons Butter Buds
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2 teaspoons lemon juice
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1 bay leaf
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salt and black pepper
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1/2 teaspoon ground red pepper
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16 ounces nonfat sour cream (not sweetened) or 1 (12 ounce) can fat-free evaporated milk (not sweetened)
Instructions
- Start cooking rice.
- Cook chicken in oil in a large pot over med-high heat until just starting to brown.
- Add onion and some salt, stir until the onion is soft.
- Add ginger and garlic; stir for 2 minutes. Sprinkle on garam masala, chili powder, cumin, and red pepper, stirring for 2 minutes.
- Stir in remaining ingredients and bring to a boil.
- Reduce heat and simmer uncovered for 20 minutes.
- Remove bay leaf and stir in prepared rice. Taste for more salt and black pepper.
- Plate and garnish with chopped scallions/green onions and/or cilantro (if desired).