1# chicken breasts (about 4 breasts)
2 teaspoons curry powder
1/4 teaspoon cayenne
1 teaspoon fresh garlic - minced
2 teaspoon fresh ginger - minced
1 tablespoon onion - minced
3 tablespoons tomato sauce or 2 tablepoons tomato paste
2 cups basmati rice (Lundberg Farms is the best!)
1 can light coconut milk
2.5 cups water
fresh cilantro for garnish
1. Preheat oven to 350
2. Toss chicken with curry powder, cayenne, and 1/2 teaspoon salt. In a large pot or dutch oven, heat 2 teaspoons of oil in a pan. Fry chicken pieces on both sides until browned on all sides in 2 batches. Put aside on a plate.
3. Reduce heat, add garlic, ginger and onion. Fry until onion is translucent but not brown. Add tomato sauce, rice, coconut milk and 2 cups water. Stir until combined. Add chicken pieces. Cover. Transfer to oven and cook 20-25 minutes. Test to make sure rice is cooked. Serve with cilantro.