Quick Chicken Tikka Masala over Rice

20m

1 lb
chicken, thawed and cut into bite size cubes
1 tbsp
olive oil
2
garlic cloves, chopped
7 oz
tikka masala sauce
1/2 tsp
salt
Dash
pepper
2 cups
kale, chopped
16 oz
quick cook rice
2 tbsp
cilantro, chopped

Leftover Suggestion: Whip up tacos or burritos with leftover rice, chicken, and some fresh vegetables.

  1. In a large skillet, over medium-high heat, add oil and sauté chicken for about 6-7 minutes, stirring frequently and turning, until the chicken begins to turn white.

  2. Add garlic to the skillet and cook for 1 minute, until fragrant.

  3. Add masala sauce, salt, and pepper to the skillet. Simmer for about 2 minutes.

  4. While chicken is simmering, chop kale and add to the skillet. Cook for 2 minutes, until it wilts.

  5. While the kale cooks, toss the quick cooking rice in the microwave for indicated time on packaging or follow stove top directions.

  6. Pour rice in each bowl and spoon chicken and kale mixture over the rice. Garnish with cilantro.

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