[PROTEIN DOUBLE CHICKEN CUTLETS] Garlic Chicken in Creamy Tomato Sauce with Garam Masala Spiced Potatoes and Turmeric Rice

Pat chicken* dry with paper towels and cut into 1-inch pieces.

In a medium bowl, combine chicken, half the sour cream, ½ tsp sugar, and ½ tsp salt (1 tsp sugar and 1 tsp salt for 4 servings). Stir to coat chicken; set aside to marinate.

Heat a drizzle of oil in a medium pot over medium-high heat (large pot for 4 servings). Stir in garlic, grated onion, garam masala, ¼ tsp turmeric (½ tsp for 4), a pinch of salt and pepper, and as many chili flakes as you like. (You’ll use more turmeric later.) Cook, stirring, until golden brown and fragrant, 2-3 minutes. TIP: Add a few splashes of water if onion starts to brown too quickly.

Add tomato paste and ½ cup water (1 cup for 4). Stir and bring to a boil, then reduce heat to a medium simmer. Cook, stirring occasionally, 10-12 minutes. TIP: When sauce is ready to have chicken added, a light sheen of oil will rise to the top.

Stir in chicken with marinade and cilantro; simmer over low heat, stirring occasionally, until chicken is cooked through, 5-7 minutes. Taste and season with salt and pepper if needed.

Keep covered off heat until ready to serve.

While chicken is cooking, in a small pot (medium pot for 4 servings), combine rice, ¾ cup water (1½ cups for 4), ½ tsp turmeric (1 tsp for 4), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While chicken and rice cook, in a large microwave-safe bowl, combine potatoes, carrot, and 1 tsp salt (2 tsp for 4 servings). Cover with plastic wrap and microwave until potatoes and carrot are tender, 6 minutes.

In a large pan, heat a drizzle of oil and ½ TBSP butter (1 TBSP for 4 servings) over medium-high heat. Add potatoes and carrot, diced onion, half the mustard (all for 4), remaining turmeric, and a big pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and have formed a crust, 8-10 minutes.

Squeeze juice from one lemon wedge (two wedges for 4) over potatoes and carrot. Taste and season with salt if needed.