Ingredients (about 4 servings):
- 2-3 boneless skinless chicken thighs (cooked/boiled thoroughly and cubed or shredded)
- 1 Tbsp. olive oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp. fresh ginger, minced
- 1 (14 oz) can diced tomatoes (not drained)
- 1 tsp. ground cumin
- 1 tsp. turmeric
- 1/2 can (about 7 oz) lite coconut milk
- 1 Tbsp. sugar
- 1/4 tsp. salt (or to taste)
- pepper to taste
- about 12 basil leaves
Instructions:
- Heat olive oil in a pan on medium-high heat. Add onion, garlic, and ginger. Cook until tender (until onions are translucent), mixing about every minute or two.
- Add diced tomatoes, cumin, and turmeric. Bring to a low boil and cook for a few minutes.
- Add coconut milk, sugar, salt, and pepper. Stir and simmer for a few more minutes.
- Add cooked chicken and simmer for about 10 or 15 minutes.
- Serve over BRAZILIAN BROWN RICE and top with fresh basil leaves.
*Inspired by THIS recipe.
