Spicy Chicken in Tomato-Coconut Sauce

I'm posting this as my favorite recipe to make for my Self-Care September Invitational because this recipe became the ultimate comfort food for me and some members of my family. I would make this when my sister and niece lived with us years back and they dubbed it "Tia Chicken" (we are not Hispanic but my niece took Spanish in high school and so did I so I became Tia, we all have odd nicknames, its fine). This is actually traditionally an Indian dish. I found the recipe many years ago and have not been able to find it again online so if it's yours, let me know and I will give all the credit and gratitude because this recipe is AMAZING. If you like creamy, spicy, saucy, tangy goodness, this is for you. I swear it hits all the flavor profiles and is like the biggest hug of a meal you can eat. My husband is not into this flavor profile, and that's OK, I make it when he's out of town or busy and my son and I enjoy it thoroughly. So this is why it's my self-care favorite recipe!

You can adjust the spice level based on your preferences. If you like it really spicy, keep about half of the jalapeño seeds to add in while cooking and ramp up the cayenne. If you like it less spicy, omit the jalapeño and cayenne. The mild green chilies give a light amount of spice to it. The sour cream (or sub greek yogurt!) helps cool it down as you're eating it.

Makes 4 Servings

Ingredients:

1 ½ cups basmati rice

1 tbsp olive oil

4 chicken breasts, cut into chunks OR 8 chicken thighs, whole

1 red onion, diced

1 jalapeño pepper, seeded and chopped

2 cans coconut milk

2 cans diced tomatoes with mild green chilies

½ (6oz) can tomato paste

2 tbsp ground cumin

2 tbsp garam masala

1 tsp mustard seed

2 tsp cayenne pepper or to taste

1 tsp salt

Lime wedges and sour cream for serving

Directions:

Prepare the basmati rice according to package directions.

Heat the oil in a Dutch oven or large pot and brown chicken on all sides. Set chicken aside and add jalapeños and onion to the skillet. Cook until tender.

To the pot add coconut milk, diced tomatoes and chilies, and tomato paste. Stir to combine.

Add cumin, garam masala, mustard seed, cayenne pepper, and salt. Stir to combine.

Bring to a boil and return chicken to skillet and cook for 10 minutes or until chicken juices run clear.

Serve mixture over cooked rice. Garnish with lime wedges and top with sour cream.