Creamy Indian-Style Tomato Chicken Curry with Bell Peppers & Rice

Directions

1. Rinse the basmati rice under cold water in a strainer, then drain and place it in a small saucepan with water and a pinch of salt; bring to a boil.
2. While the rice comes to a simmer, wash and dry the peppers and ginger, then trim and dice the peppers.
3. When the liquid boils, stir the rice, cover the pan, and reduce the heat to low; let it cook until the liquid is absorbed, about 15–18 minutes, then keep it off heat with the lid on for 5 minutes.
4. Warm a medium saucepan over medium-high heat and melt a little butter to coat the bottom.
5. Add the diced peppers, minced ginger, and your chosen spices; cook, stirring occasionally, until the peppers soften, about 2–3 minutes.
6. Pat the chicken dry and cut it into bite-sized pieces.
7. When the peppers are soft, add the chicken pieces, marinara sauce, cream, and a splash of water to the pan; stir to combine and bring the curry to a simmer.
8. Reduce the heat to low and simmer, stirring occasionally, until the chicken is cooked through, about 8–10 minutes; remove from heat and cover to keep warm.
9. To serve, divide the rice and curry between plates or bowls and enjoy.