Categories: Indian
Ingredients
- 2 Tbsp olive oil
- 1/2 large red onion
- 2 inches fresh ginger
- 1 Tbsp minced garlic $
- 1/2 Tbsp turmeric
- 1/2 tsp cumin
- 1/2 tsp garam masala
- 1/4 tsp crushed red pepper
- 1 whole bay leaf
- 2 lb. chicken (breast or thigh)
- 1 (15 oz.) can diced tomatoes
- 1 (13. oz.) can coconut milk
- to taste salt & pepper
- 1/4 bunch cilantro (optional)
- Jasmine rice
Directions
-
Put rice on to cook
-
Dice the onion, mince the garlic, and grate the ginger using a small cheese grater. Saute all three in a large pot over medium heat with 2 Tbsp. of olive oil.
-
When the onions have softened, add the turmeric, cumin, garam masala and red pepper.
-
Saute for 2 minutes.
-
Dice the chicken and add to the pot.
-
Saute until cooked through (7-10 minutes).
-
Add the can of tomatoes and the bay leaf. Place a lid on top and let simmer for 30 minutes.
-
Turn the heat off and stir in the coconut milk.
-
Season with salt and pepper to taste.
-
Serve the stewed chicken mixture over a heaping portion of rice.
-
Sprinkle fresh cilantro on top if desired.