Creamy Butter Chicken with Dark Meat Chicken, Rice & Scallio

• servings: 2
• active time: 30
• total time: 30

Ingredients

,Sour Cream-1.5 tablespoon

Curry Powder-1 unit

Tomato Paste- 1 unit

Scallions-2 unit

Chicken Stock Concentrate-1 unit

White Rice- ¾ cup

Diced Skinless Dark Meat Chicken- 10 ounce

Cream Cheese- 2 tablespoon

Garlic- 2 clove

Directions

1. In a small pot, combine rice, 1% cups water (2% cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cool until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

2. While rice cooks, wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic.Open package of chicken and drain off any excess liquid.Heat a drizzle of oil in a large pan over medium-high heat.

3. Add chicken and season with salt and pepper. Cook, stirring occasionally, until chicken is browned and almost cooked through, 3-5 minutes. Add another drizzle of to pan; stir in scallion whites, garlic, and curry powder. grok, stirring, until fragrant, 30 seconds. Reduce heat to medium low and add tomato paste. Cook, stirring, until everything is evenly coated and tomato paste darkens slightly, about 1 minute.

4. Stir ½ cup milk (1 cup for 4 servings) into pan with chicken mixture. Add cream cheese, sour cream, stock concentrate, and 2 TBSP butter (4 TBSP for 4); stir until smooth. Season generously with salt and pepper. (If sauce seems grainy, whisk in a splash of milk or water until smooth.)

5. Fluff rice with a fork. Divide rice between bowls and top with butter chicken. Sprinkle with scallion greens. Poultry is fully cooked when internal temperature reaches 165°.