Coconut Chicken Korma

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• Olive oil - 4 tablespoons

• Garlic - 6 cloves (crushed)

• Cinnamon - 1 teaspoon

• Onions - 3 large (chopped)

• Powdered mustard - dash

• Cumin - 1 tablespoon

• Curry - 1 tablespoon

• Fennel - 1/2 tablespoon

• Green chili powder - 1 tablespoon

• Cardamom spice - 1/2 tablespoon

• Goya Cream of coconut - 1 to 2 cans (substitute with bananas and milk)

• Basmati rice

• Spinach leaves

• Potatoes - 1 large (cubed small)

• Baby carrots - 1/2 bag (sliced)

• Chicken breast - 1 lb cubed

1. Cook basmati rice as directed on package.

2. In a large pot add oil, crushed garlic, chopped onions, and cook until onions are caramelized, add in all dry seasonings. 

3. Stir in Goya cream of coconut and bring to a boil. Turn down heat to a simmer.

4. Add cubed chicken, put on a lid, and cook for 20 minutes, stir occasionally. 

5. Add all veggies, replace lid and cook for an additional hour, stirring occasionally.

6. Serve over rice.  

No additional notes.