Ingredients:

1 1/2 tablespoons canola oil

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks

Kosher salt and freshly ground black pepper, to taste

1/2 medium sweet onion, diced

3 tablespoons tomato paste

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 1/2 teaspoons garam masala or equivilant

1 1/2 teaspoons chili powder

1 1/2 teaspoons ground turmeric

1 (15-ounce) can tomato sauce

1 cup chicken stock

1/2 cup heavy cream

2 tablespoons chopped fresh cilantro leaves

Directions:

In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.

Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.

Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.

Stir in heavy cream until heated through, about 1 minute.

Serve immediately with rice, garnished with cilantro, if desired.

Nutritional Information: