- 2 lbs ground chicken breast
- 1 medium yellow onion, peeled and chopped
- 2 medium tomatoes, diced
- 2 tbsp oil of choice (I use avocado oil to stay whole30/paleo compliant)
- 1 tsp ground corriander
- 1/2 tsp cumin
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 2 tsp kosher salt
- 1/2 tsp tumeric
- 1 tsp kashmiri chili powder or cayenne pepper
- 1 tsp garam masala
- 2 large potatoes, peeled and cut into eights (use sweet potatoes for paleo or take out completely)
- 2–3 drops of red food coloring, if desired
- 1/4 cup water
- cilantro for garnish
- Heat oil in a pot over medium high heat, about 1 minute. Add onion and cook until translucent, about 2 minutes. Add in garlic and ginger and saute fo 30 seconds, until the garlic and ginger start browning and become fragrant. Add salt, turmeric, cumin, coriander powder, chili powder or cayenne, and garam masala and stir until onions are coated. Cook for 1 minute and add in tomatoes. Stir again, to coat tomatoes with the spice mixture and let the tomatoes break down for 3-4 minutes.
- Carefully add in the chicken, breaking apart the pieces so they don’t clump together. Stir until the chicken is well coated with the onion and tomato mixture and chicken begins to release some liquid. Reduce heat to low, cover and let the chicken for 5 minutes.
- Uncover pot and add in potatoes, carefully stirring to incorporate. Stir in water and food coloring, if using, cover and simmer for 10-15 minutes, until chicken is cooked and potatoes are tender.
- Uncover pot and increase to high heat and let remaining water evaporate, stirring often to make sure chicken doesn’t stick to the bottom of the pot. This may take 3-5 minutes, depending on how much water is in the pot.
- Remove from heat and garnish with cilantro.
- Serve with hot basmati rice or naan. Or if whole30 or paleo, serve with cauliflower rice.