Indian-Inspired Coconut Chicken Curry Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp turmeric
• 2 tbsp tomato paste
• 1 can coconut milk, (13 1/2 oz)
• 2 cups basmati rice
• 1 lime, wedges for serving
• 1/4 cup cilantro, chopped, for serving
• 4 pieces naan bread, for serving

Instructions

1. 1

   In a large skillet or Dutch oven, heat 1 tbsp oil over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 5 minutes. Remove chicken from pan and set aside.

2. 2

   Reduce heat to medium and add another 1 tbsp oil to the pan. Add the onion and sauté for 3-4 minutes until softened. Add the garlic, ginger, garam masala, cumin, and turmeric. Cook for 1 minute, stirring constantly, until fragrant.