Butter Chicken Rice Bowl

• 160 g raw chicken breast, cut into 2.5 cm pieces — Boneless skinless chicken breast, raw
• 160 g cooked brown rice — Cooked long-grain brown rice
• 150 g cherry tomatoes, halved — Raw cherry tomatoes
• 50 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 60 g canned light coconut milk — Canned light coconut milk
• 7 g unsalted butter — Unsalted butter
• 50 g baby spinach — Raw baby spinach
• 2.5 g garam masala — Garam masala
• 5 g fresh ginger, grated — Fresh ginger root
• 5 g garlic, grated — Raw garlic
• 0.8 g fine salt — Fine salt

Method

1. 1Brown the chickenMelt butter in a large skillet over medium-high. Season chicken with half the salt.Look for: The brown the chicken stage is complete and ready for the next action.Safety: Keep raw chicken and its utensils away from ready-to-eat ingredients.
2. 2Cook in one layer for 4 minutesCook in one layer for 4 minutes, turning once.4 minLook for: Chicken has browned patches but remains slightly pink at the center.
3. 3Build the tomato sauceReduce heat to medium, add tomatoes, garam masala, ginger, and garlic.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Maintain a steady simmer and scrape the pan so dairy-free coconut sauce does not scorch.
4. 4Cook 3 minutesCook 3 minutes while crushing the tomatoes. Stir in coconut milk and simmer 5 minutes.8 minLook for: Tomatoes have collapsed into a thick orange-red sauce that coats the chicken.
5. 5Finish safelyStir in spinach until wilted. Remove from heat, stir 20 g hot sauce into the yogurt.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Fold tempered yogurt back into the skilletFold tempered yogurt back into the skillet. Return to low heat until chicken reaches 165°F.3 min · 165°FLook for: Sauce is smooth, spinach is wilted, and the thickest chicken piece reads 165°F.Safety: Verify chicken reaches 165°F; temper yogurt off heat to prevent splitting.
7. 7Rest and serveRest the chicken off heat for 5 minutes, warm the rice until steaming.5 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
8. 8Spoon riceSpoon rice and all butter chicken into one bowl.165°FLook for: The rested sauce clings to the chicken without pooling.Safety: Use rice previously cooled within 2 hours and reheat it to 165°F.