– 2 tablespoon coconut oil – 1 small yellow onion diced – 3 cloves garlic minced – 1 and ½ tablespoon Garam masala – 1 and ½ teaspoon fine sea salt – 1 teaspoon cinnamon – 1 teaspoon ground ginger – ½ teaspoon cayenne pepper – ½ teaspoon cumin – 4 cups water – 1 (28 oz) can crushed tomatoes – 1 (14 oz) can coconut milk – 1.5 cup uncooked long grain rice – 1.5 lb boneless, skinless chicken thighs about 6, or 3 chicken breasts
In a large pot or Dutch oven, heat coconut oil over medium-high heat. Sauté the onions until softened. Add the garlic and stir until aromatic.
Reduce the heat to medium-low. Add water, canned crushed tomatoes, rice, and coconut milk. Stir gently to combine. Carefully place the chicken pieces into the pot, ensuring they are fully submerged in the sauce.
Cover the pot and let the mixture simmer for 30 minutes. The chicken is cooked when its internal temperature reaches 165°F (74°C).
Using a fork or a slotted spoon, transfer the cooked chicken to a cutting board. Dice the chicken into bite-sized pieces. Alternatively, you can shred the chicken.
Return the diced or shredded chicken to the pot. Stir gently to combine all the ingredients.
– Add Spinach or Kale: Boost your intake of greens by tossing in a few handfuls of spinach or baby kale after removing the chicken and allow it to wilt. – Include Potatoes: For a heartier dish, throw in diced potatoes (up to 2 cups) when you add the rice. They'll soak up the flavors, making your meal more substantial.