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No-Butter Chicken with Jasmine Rice

5

Points®

Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy

Ingredients

Canola oil

1 tbsp(s)

Onion

1 small, diced

Ginger root

1 tbsp(s), minced

Garlic clove

3 tsp(s), minced, minced

Uncooked boneless skinless chicken breast

2 breast(s), cubed

Ground cumin

½ tsp(s)

Garam masala

1 tbsp(s)

Ground coriander

½ tsp(s)

Crushed red pepper flakes

1 tsp(s)

Ground turmeric

1 tsp(s)

Table salt

1 tsp(s)

Canned unsalted tomato paste

3 tbsp(s)

Plain fat free yogurt

½ cup(s)

Fat-free reduced sodium chicken broth

½ cup(s)

Canned unsweetened light coconut milk

¼ cup(s)

Cilantro

1 tbsp(s), chopped

Cooked jasmine rice

2 cup(s)

Instructions

1

Set a medium sauce pan over medium heat. Sauté onion in oil until almost tender.

2

Add ginger and garlic cook 1-2 minutes or until fragrant.

3

Add chicken and cook few minutes until surface is cooked.

4

Add spices and toast 1 minute. Mix in tomato paste.

5

Add yogourt and chicken stock, and coconut milk. Mix well.

6

Cover and let simmer/reduce until chicken is cooked through. Approx. 10-15 min.

7

Serve with rice; garnish with cilantro

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