Ingredients
3tbspolive oil,or ghee if available
4chicken highs,boneless and skinless, cut into 1-inch chunks
1yellow onion,cut into ½-inch dice
1tbspgarlic,minced
1tbspginger,minced
2roma tomatoes,grated
½cupwater
1green bell pepper,sliced
2tspkosher salt
¼tspcayenne pepper
½tspblack pepper
2tspgaram masala
1tspcoriander
½tspground turmeric
1tspcumin
½tspcinnamon
4cupschicken broth
2cupsbasmati rice,rinsed and drained
Preparation
Add olive oil in a large dutch oven over medium-high heat.
Add the chicken and cook until browned on both sides.
Add in the onion and cook until translucent for about 3 to 4 minutes.
Stir in garlic, ginger, tomatoes, and water.
Bring to a simmer and cook until the water has evaporated for about 20 minutes.
Add in the bell pepper, salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin, and cinnamon then stir well.
Add in the chicken broth and bring to a boil.
Add in the basmati rice, reduce to low heat, and cook covered for 18 to 20 minutes.
Turn off the heat and let sit, covered for five minutes before opening and serving.
