Anders Bandt

• 1 cup basmati rice
• 1 1/2 pounds boneless, chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 tablespoons vegetable oil
• 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
• 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

• In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
• Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat vegetable oil in a large stockpot or Dutch oven over medium heat. 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.

Serving with milk instead of cream will still make a tasty dish but it won’t be as delicious.

This recipe is good but I honestly looked on YouTube and want to try a more complex variation where you take your aromatics and blend them up in a processor into a sort of gravy ….