2 teaspoons garam masala (found in the spice aisle of the supermarket)
1 1/2 pounds chicken tenders, halved crosswise
1/3 cup plain yogurt, plus more for serving
6 ounces snap peas, thinly sliced
2 tablespoons fresh lime juice
Fat 16g (3 g saturated fat)
How to Make It
Cook the rice according to the package directions.
Meanwhile, puree the tomatoes (and their juices), onion, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth.
Heat 3 tablespoons of the oil in a large pot over medium-high heat. Add the garam masala and cook, stirring, until fragrant, 20 seconds. Add the tomato mixture and cook, stirring occasionally, until thickened, 12 to 14 minutes. Add the chicken and simmer, stirring occasionally, until cooked through, 6 to 8 minutes. Add the yogurt and stir to combine.
Meanwhile, combine the snap peas, lime juice, the remaining tablespoon of oil, and 1/4 teaspoon each salt and pepper in a bowl.
Serve the chicken and sauce over the rice, topped with the snap peas and additional yogurt.
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