1 c. basmati rice
1 Tbsp vegetable oil
1 med. onion chopped
2 tsp grated, peeled fresh ginger
1 clove garlic (crushed)
2 Tbsp Indian curry paste (I use Patak's)
1 1/4 lbs chicken breast cut into 1 inch chunks
1 c. crushed tomato (from 15 oz can)
1/2 c. half-and-half or light cream
1/4 c. loosely packed fresh cilantro leaves, chopped plus additional for garnish

1. Prepare rice as package directs.
2. Meanwhile, in a nonstick skillet, heat oil on medium for 1 minute. Add onion and cook 6 minutes, stirring frequently. Add ginger, garlic, and curry paste; cook 3 minutes longer.
3. Add chicken, 1/4 tsp salt and 1/4 tsp freshly ground black pepper and cook 2 minutes or until no longer pink on the outside - stirring occasionally. Add tomato; cover and cook 3 to 4 minutes longer or until chicken just loses it's pink color throughout.
4. Uncover and stir in half and half and cilantro. Spoon rice into 4 shallow bowls. top with chicken and garnish with cilantro.

Each serving about 430 calories. 39 g protein, 42 g. carbs 13 g total fat (4 sat) 6 g. fiber 93 mg chol 685 mg sodium