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Nutrition Facts

Instructions

• STEP 1

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and salt, then bring the mixture to a boil over high heat.

  • ½ cup basmati rice
  • 1 cup water
  • ⅛ tsp salt

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 (1 inch) piece ginger root

• STEP 3

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 4

  While the rice is cooking, trim, seed, and medium dice bell peppers. Place in a small bowl.

• STEP 5

  Preheat a medium saucepan over medium-high heat.

• STEP 6

  While the pan heats up, peel and mince ginger. Add to the bowl with the bell pepper.

• STEP 7

  Once the pan is hot, add butter and swirl to coat the bottom. Add bell pepper, ginger, and spices; cook, stirring occasionally, until peppers soften, 2-3 minutes.

  • 1 tbsp butter, unsalted
  • 2 tsp curry powder
  • 2 tsp garam masala
  • ½ tsp garlic powder
  • ½ tsp salt

• STEP 8

  Meanwhile, pat chicken dry with paper towels and cut into small bite-sized pieces.

  • ¾ lb chicken breasts, boneless skinless

• STEP 9

  When the peppers are soft, add chicken, marinara sauce, cream, and water to the pan; stir to combine the curry and bring to a simmer.

  • ½ (24 oz) jar marinara sauce
  • 2 fl oz (¼ cup) heavy whipping cream
  • ¼ cup water

• STEP 10

  Once the curry is simmering, reduce heat to low and continue to cook, stirring occasionally, until chicken is cooked through, 8-10 minutes more. Remove from heat and cover to keep warm.

• STEP 11

  To serve, divide rice and curry between plates or bowls. Enjoy!