BUTTER CHICKEN

500 mL (2 cups) uncooked brown rice
– 45 mL (3 tbsp) vegetable oil
– 1 onion, finely chopped
– 4 cloves garlic, minced
– 22 mL (1 1/2 tbsp) ginger, grated
– 2 mL (1/2 tsp) salt (optional)
– 5 mL (1 tsp) chili powder
– 5 mL (1 tsp) cumin
– 5 mL (1 tsp) coriander
– 5 mL (1 tsp) garam masala
– 900 g chicken thighs, diced in 2 1/2 cm / 1-inch cubes
– 1 can (796 mL/28 oz) diced tomatoes
– 250 mL (1 cup) water
– 125 mL (1/2 cup) light coconut milk
– 250 mL (1 cup) cilantro, chopped

1. Prepare brown rice according to the package instructions. Set aside.
2. In a large saucepan, heat oil on medium heat. Add onions and cook slowly for 4 to 5 minutes or until golden brown.
3. Add the garlic and ginger and continue cooking for 2 minutes or until fragrant.
4. Add spices and salt (optional) to the pan. Cook while stirring, being careful not to burn.
5. Stir in chicken and coat well with spices for 2 minutes.
6. Add diced tomato and water to the pan and stir to combine. Bring to a simmer and cook uncovered for 20 minutes or until an inserted digital food thermometer reaches an internal temperature of 74°C (165°F).
7. Remove from heat and stir in coconut milk and cilantro.