Ingredients

The following ingredients have 4 Servings
  • 1 (28 ounce) can crushed tomatoes (about 3 ½ cups total)
  • 1 cup diced onion
  • 1 tablespoon minced fresh garlic (I use a tube of pre-minced fresh garlic from the produce section for a shortcut)
  • 1 tablespoon minced fresh ginger  (I use a tube of fresh ginger paste from the produce section for a shortcut)
  • 2 teaspoons salt
  • 2 tablespoons garam masala
  • 1 tablespoon brown sugar
  • ½ teaspoon cumin
  • 1.5 -2 lbs. boneless, skinless chicken breast, diced into bite-sized pieces
  • ½ cup canned coconut milk (I used lite coconut milk, but regular also works well)
  • Optional garnish: cilantro
  • Optional (for serving: cooked rice, cauliflower rice, or Naan bread)

Instruction

  • Preheat oven to 400 degrees F.
  • In a large Dutch oven, stir together tomatoes, onion, garlic, ginger, salt, garam masala, brown sugar, cumin, and diced chicken.
  • Cover the pot and bake for 30 minutes. Stir, and check to make sure that the chicken is cooked through.
  • Once chicken is done, stir in the coconut milk.
  • Garnish with cilantro just before serving. Serve over rice, if desired.