1 ½ pounds boneless skinless chicken thighs, cut into 1-inch
chunks
Kosher salt and freshly ground black pepper, to taste
½ medium sweet onion, diced
3 tablespoons tomato paste
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 ½ teaspoons garam masala
1 ½ teaspoons chili powder
1 ½ teaspoons ground turmeric
1 15-ounce can tomato sauce
1 cup chicken stock
½ cup heavy cream
2 tablespoons chopped fresh cilantro leaves
Method
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Heat canola oil in a large stockpot. Season chicken with salt and pepper, to taste. Add chicken and onion 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 ccasionally, 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.
