Add olive oil in a large dutch oven over medium-high heat.
- 4 Chicken thighs, 1" dice
Add the chicken and cook until browned on both sides.
- 1 Yellow onion, 1/2 inch dice
Add in the onion, and cook until translucent, about 3-4 minutes.
- 1 tbsp Garlic, minced
- 1 tbsp Ginger, minced
- 2 Roma tomatoes, grated
- ½ cup Water
Stir in garlic, ginger, tomatoes, and 1/2 cup water.
Bring to a simmer, and cook until the water has evaporated, about 20 minutes.
- 1 Green bell pepper, sliced
- 2 tsp Salt
- ¼ tsp Cayenne
- ½ tsp Black pepper
- 2 tsp Garam masala
- 1 tsp Coriander
- ½ tsp Turmeric
- 1 tsp Cumin
- ½ tsp Cinnamon
Add in the bell pepper, salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin and cinnamon, stirring well.
Add in the chicken broth and bring to a boil.
- 2 cups Basmati rice, rinsed
Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
Turn off the heat and let sit, covered, for 5 minutes before opening and serving.