Ingredients
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1 cup Jasmine rice
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1 tbsp vegetable oil
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1 medium white onion
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1 1/2 lb boneless skinless chicken breasts
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1 tbsp minced garlic
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1 tbsp garam masala
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1 (15 oz) can coconut milk
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1 (15 oz) can diced tomatoes
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1 cup low sodium chicken broth
Steps
1
Prepare rice according to package directions and preheat a large pot over medium high heat. Cut the chicken breast and onion into small bite sized chunks.
2
Add the vegetable oil, onion, chicken, garlic and Garam masala to the hot pot. Cook for 4-5 minutes or until lightly browned and fragrant, stirring often.
3
Add the coconut milk, tomatoes and chicken broth and bring mixture to a boil. Reduce heat to medium and simmer for 20-25 minutes. Serve over rice.
