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

1. Put rice on to cook

2. 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.

3. When the onions have softened, add the turmeric, cumin, garam masala and red pepper.

4. Saute for 2 minutes.

5. Dice the chicken and add to the pot.

6. Saute until cooked through (7-10 minutes).

7. Add the can of tomatoes and the bay leaf. Place a lid on top and let simmer for 30 minutes.

8. Turn the heat off and stir in the coconut milk.

9. Season with salt and pepper to taste.

10. Serve the stewed chicken mixture over a heaping portion of rice.

11. Sprinkle fresh cilantro on top if desired.

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