Ingredients
Marinade: (make and marinate the chicken overnight)
- 4 pieces boneless skinless chicken breasts, cut into bite size pieces
- 5 cloves garlic, minced
- 1 teaspoon salt
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon cayenne pepper
- 1 whole lime, juiced
Sauce:
- 1 onion, diced
- 1/4 cup butter
- 1 can (14.5 oz) tomato sauce
- 1 can (14.5 oz) petite diced tomatoes
- 1 can coconut milk
- 2 Tablespoons cornstarch mixed with 1/4 cup water
- 1 bunch chopped cilantro
- 2 cups basmati rice (or however much you want)
Directions:
Saute the onion in the butter until soft. Add the tomato sauce and diced tomatoes. Blend until smooth with a blender (beware of the steam) or immersion blender. Add marinated chicken and bring to a boil. Add cornstarch water mixture, then reduce to a simmer and cook about 20 minutes over medium-low heat. Add cilantro just before serving over Basmati rice.