Chicken Tikka Masala

I love to expose my girls to new flavors and cuisines. And, thankfully, they try new foods without protest. Because this dish was served with rice the girls thought it was Chinese- a favorite in our house. Trying to explain that it is an Indian influenced meal.... Well, I'll save that for another day.

The only change I have made in this recipe is to cut the curry paste in half- 2T was just a bit spicy for the girls.

Recipe from Good Housekeeping. Serves 4.

Ingredients
* 1 cup(s) basmati rice
* 1 tablespoon(s) vegetable oil
* 1 medium (6 to 8 ounces) onion, chopped (I use dried onion flakes)
* 2 teaspoon(s) grated, peeled fresh ginger
* 1 clove(s) garlic, crushed with press
* 2 tablespoon(s) Indian curry paste (this makes the dish quite hot- I cut it in half when I am serving this to the girls)
* 1 1/4 pound(s) skinless, boneless chicken-breast halves, cut into 1-inch chunks
* Salt and pepper
* 1 cup(s) (from 15-ounce can) crushed tomato
* 1/2 cup(s) half-and-half or light cream
* 1/4 cup(s) loosely packed cilantro leaves, chopped, plus additional for garnish

1. Prepare rice as label directs.
2. Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion and cook 6 minutes, stirring frequently. Add ginger, garlic, and curry paste; cook 3 minutes longer.
3. Add chicken, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper and cook 2 minutes or until no longer pink on the outside, stirring occasionally. Add tomato; cover and cook 3 to 4 minutes longer or until chicken just loses its pink color throughout.
4. Uncover and stir in half-and-half and cilantro. Spoon rice into 4 shallow bowls; top with chicken mixture and garnish with chopped cilantro.


Nutritional Information
(per serving)
Calories 430
Total Fat 13g
Saturated Fat 4g
Cholesterol 93mg
Sodium 685mg
Total Carbohydrate 42g
Dietary Fiber 6g
Sugars --
Protein 39g
Calcium --