Simple and scrumptious recipes for college students.

SERVES: 6 people

PREP TIME: 15 minutes

COOK TIME:  25 minutes

EASY TIPS: You can slice up the leftover chicken to put on top of salads, inside sandwiches or quesadillas, and even as a plain snack for some protein!

INGREDIENTS: 

For the chicken & marinade:

• 1 onion, chopped
• 4 cloves of garlic, smashed
• 1 shallot, chopped
• 1 tablespoon fresh ginger, peeled and chopped
• 4 tablespoons masala sauce (found in the international aisle of grocery stores)
• 1 ½ teaspoons turmeric powder
• 1 ½ tablespoons curry paste
• Salt and pepper to taste
• 2 pounds chicken breast, cut into thin slices
• ⅓ cup of plain greek yogurt, unsweetened and unflavored
• 1, 4.5-ounce tube, of tomato paste
• 1 can unsweetened coconut milk (found in the international aisle of grocery stores)
• 1 orange, zested 

For the rice:

• 2 cups water
• 1 cup rice
• ⅓ cup cilantro

1. In a blender (I used my Nutribullet), combine onion, shallot, garlic, ginger, masala sauce, curry paste, turmeric, salt and red pepper flakes until smooth.
2. Add the sliced chicken to a bowl and combine with half of the curry mixture. Add yogurt, and refrigerate for 30 minutes.
3. Cook the rice according to the package instructions, using allotted rice and water. Add cilantro.
4. Heat a large pan over medium heat. Add the other half of the curry paste and cook for 1-2 minutes. Stir in the chicken, coconut milk, and tomato paste. Cover and cook until the chicken is cooked through, 15 to 20 minutes. Take off the lid and let cook for a few more minutes.
5. Cut into a piece of chicken to ensure it is cooked. Serve with rice and top with extra cilantro!