Coconut Chicken Curry with Rice

• chicken breastcut into bite-size pieces24 oz
• long-grain white rice1 cup
• yellow onionfinely diced1/2
• red bell pepperthinly sliced2
• garlicminced4 clove
• diced tomatoes2 can
• light coconut milk1 cup
• vegetable oil4 tsp
• curry powder4 tsp
• cumin1 tsp
• smoked paprika1 tsp
• nonfat greek yogurt8 tbsp
• fresh cilantrochopped4 tbsp
• lemonjuiced1/2
• salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Rinse the rice until the water runs mostly clear. Combine it with water in a saucepan according to the package directions, bring to a simmer, cover, and cook until tender; let it stand covered for 5 minutes, then fluff.
2. 2Do not rinse the chicken. Pat it dry, then season it with half of the salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat, add the chicken in a single layer, and cook for 4-5 minutes, turning occasionally, until lightly browned and the thickest piece reads 165°F (74°C) on an instant-read thermometer. Transfer it to a clean plate. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Add the onion and bell pepper to the skillet, season with the remaining salt, and cook for 4-5 minutes, until translucent and softened. Add the garlic, curry powder, cumin, and smoked paprika; stir for 30-60 seconds, until fragrant.
4. 4Stir in the diced tomatoes and coconut milk, scraping up browned bits. Simmer for 6-8 minutes, until the sauce is slightly reduced and coats the back of a spoon.
5. 5Return the chicken and any accumulated juices to the skillet. Simmer for 3-4 minutes, until the chicken is heated through and the sauce is bubbling gently; the thickest piece must read 165°F (74°C) on an instant-read thermometer.
6. 6Taste the curry and adjust with lemon juice, salt, and pepper. Serve over the rice with yogurt and cilantro.