Classic Light Chicken Curry with Basmati Rice

Instructions

1. 1

   Cut the boneless skinless chicken breast into bite-sized pieces and set aside.

2. 2

   Heat the canola oil in a large skillet or saucepan over medium heat.

3. 3

   Add the diced onion and cook for 5–6 minutes, stirring often, until softened and lightly golden.

4. 4

   Add the minced garlic and grated fresh ginger. Cook for 1 minute, stirring constantly, until fragrant.

5. 5

   Stir in the curry powder, ground cumin, and ground coriander. Toast the spices for 30–45 seconds to release their aroma.

6. 6

   Add the chicken pieces to the pan and stir well to coat them in the spice mixture. Cook for 4–5 minutes, until the chicken is lightly sealed on the outside.

7. 7

   Pour in the canned crushed tomatoes and stir to combine. Bring the mixture to a gentle simmer.

8. 8

   Reduce the heat to medium-low and simmer for 10–12 minutes, stirring occasionally, until the chicken is cooked through.

9. 9

   Stir in the light coconut milk and simmer gently for another 3–4 minutes. Do not boil vigorously.

10. 10

    Reduce the heat to low. Stir in the plain nonfat yogurt gradually until the sauce is creamy and smooth.

11. 11

    Warm the cooked basmati rice if needed.

12. 12

    Serve the chicken curry over the basmati rice and garnish with fresh cilantro.