Indian Chicken and Tomatoes

This recipe came around while I was trying to make a lighter version of Indian butter chicken, but didn’t have all the necessary ingredients. It definitely isn’t butter chicken but it is really tasty! There are also some great nutritional benefits from the brown rice such as fiber, tomatoes (folic acid) and chicken (protein). This dish can easily be made veggie by omitting the chicken but add some beans or lentils for added protein.

1 TBSP butter
1/2 onion, chopped finely
1 clove garlic, minced
1 TBSP fresh grated ginger
1 TSP chili powder
1/2 TSP ground cinnamon
1/4 TSP turmeric
1 can of no salt added whole or diced tomatoes
Roast chicken, cooled and pulled into bite sized pieces – no bones or skin
Salt and Pepper to taste
Brown rice

Melt butter in a skillet on medium heat. Cook onion, garlic and ginger 2 minutes or until onions start to soften. Add spices, cook one minute more. Add tomatoes with their juice. If using whole tomatoes use a fork to break them into pieces. Bring mixture to a boil, then reduce heat to simmer for 10 minutes.

Add chicken and simmer 10 minutes more. Add salt and pepper to taste and cook until most of the liquid has evaporated. Serve over prepared brown rice.


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