Indian-Style Paneer & Creamy Tomato Curry with White Rice

Indian-Style Paneer & Creamy Tomato Curry

with White Rice

30 MIN
+$0.95/serving 2 Servings
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    From the Test Kitchen

    At the heart of this dynamic curry, which gets its bold flavors from fresh ginger and tomato chutney, are bites of paneer—a type of firm, fresh cheese perfect for roasting until beautifully golden brown. A simple bed of white rice deliciously catches every saucy bite.
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    • Nutrition
      PER SERVING
    • Calories
      1010 Cals (est.)
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    fresh
    ingredients
    Indian-Style Paneer & Creamy Tomato Curry with White Rice
    Title
    • 10 oz Chicken Breast Strips
    • 4 oz Paneer Cheese
    • ½ cup Long Grain White Rice
    • 1 15.5-Oz Can Chickpeas
    • 1 Piece Ginger
    • 1 bunch Mint
    • 2 cloves Garlic
    • 2 Tbsps Tomato Achaar
    • 2 Tbsps Tomato Paste
    • ¼ cup Cream
    • 1 head Romanesco Cauliflower
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Medium dice the cheese. Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas. Pick the mint leaves off the stems.

    Start the cauliflower
    2 Start the cauliflower

    Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven.

    Cook the rice
    3 Cook the rice

    Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the chicken
    4 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Roast the cheese & cauliflower
    5 Roast the cheese & cauliflower

    Carefully place the seasoned cheese on the other side of the sheet pan of partially roasted cauliflower and arrange in an even layer. Roast 14 to 16 minutes, or until the cheese is browned and the cauliflower is tender when pierced with a fork. Remove from the oven.

    Make the curry & serve your dish
    6 Make the curry & serve your dish

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped ginger and chopped garlic; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the tomato paste and tomato achaar. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the drained chickpeas and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the liquid is slightly thickened. Add the cream (carefully, as the liquid may splatter), roasted cheese and cauliflower, and cooked chicken. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the curry over the cooked rice. Garnish with the mint leaves (tearing just before adding). Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Medium dice the cheese. Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas. Pick the mint leaves off the stems.

    2 Start the cauliflower

    Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven.

    Start the cauliflower
    Cook the rice
    3 Cook the rice

    Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    4 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the chicken
    Roast the cheese & cauliflower
    5 Roast the cheese & cauliflower

    Carefully place the seasoned cheese on the other side of the sheet pan of partially roasted cauliflower and arrange in an even layer. Roast 14 to 16 minutes, or until the cheese is browned and the cauliflower is tender when pierced with a fork. Remove from the oven.

    6 Make the curry & serve your dish

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped ginger and chopped garlic; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the tomato paste and tomato achaar. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the drained chickpeas and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the liquid is slightly thickened. Add the cream (carefully, as the liquid may splatter), roasted cheese and cauliflower, and cooked chicken. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the curry over the cooked rice. Garnish with the mint leaves (tearing just before adding). Enjoy!

    Make the curry & serve your dish
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