This modification of a favorite Indian dish uses tangy yogurt in place of cream and butter for a lighter dinner. The recipe will feed a good-sized crowd and freezes very nicely, making it a perfect option for splitting up to freeze. Serve up half for a night or two of dinners, then freeze the rest for a night when you need a quick meal.
2 T. olive oil, divided
3 lbs. skinless, boneless chicken breast, cubed
1 T. kosher salt, divided
2 t. cumin
2 t. cinnamon
1 c. onion, chopped
3 T. garlic, minced
2 T. fresh ginger, peeled and minced
2 serrano chiles, minced
2 t. garam masala
3/4 t. ground red pepper
1/2 c. unsalted chicken stock
3/4 c. plain, fat-free yogurt
2 (28 oz.) cans no-salt-added diced tomatoes
3 c. brown rice, cooked
1/2 c. fresh cilantro, chopped