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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