Chicken Curry

Prep Time: 40 minutes

Yield: 10

Ingredients

• 4 pounds chicken breasts
• 2 teaspoons salt
• 3 tablespoons avocado oil
• 2 whole onions, chopped
• 2 whole bell peppers, chopped
• 2 whole jalapeno peppers, chopped
• 2 tablespoons garlic, minced
• 1 tablespoons fresh ginger, minced
• 2 tablespoons curry powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons cayenne pepper
• 15 ounces crushed or diced tomatoes
• 2 cups plain yogurt
• ⅕ cups cilantro, chopped
• 2 ⅛ cups water
• 2 teaspoons garam masala
• 2 tablespoons lemon juice
• 3 cups spinach
• 3 cups brown rice, dry
• 3 cups water

Instructions

1. Heat oil over high heat in a large skillet/dutch oven and add a single layer of chicken breasts.
2. Brown each side of the chicken breasts in batches (don\'t cook all the way through).
3. Remove chicken and set aside.
4. Reduce heat to medium, and add onion, bell/jalapeno peppers, garlic, and ginger.
5. Cook for 5-8 mins until onions start to get soft.
6. Stir in spices and 2 tablespoons of the water, and allow to cook for 1 min.
7. Stir in tomatoes and yogurt.
8. Return chicken breasts to skillet (along with any chicken juices), and add remaining water.
9. Bring to a boil, coating the chicken with the sauce.
10. Stir in spinach, garam masala, and cilantro, and cover the skillet.
11. Cook until chicken breasts are fully cooked (internal temp should be 165 degrees F).
12. Drizzle with lemon juice when adding to meal prep containers.
13. Cook brown rice according to instructions on package.

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