• 4 boneless, skinless chicken breasts, cut into 1 inch pieces
• 2 (15oz) cans diced new potatoes, drained (optional to stretch the recipe)
• 1/2 large yellow onion, finely diced
• 1 (29 oz) can tomato puree (this is basically thinner tomato paste, but could be substituted with plain tomato sauce)
• 1 1/2 cups plain Greek yogurt
• 1 cup coconut milk
• 4 cloves garlic, minced
• 2 tablespoons freshly, finely grated ginger
• 2 tablespoons extra virgin olive oil
• 2 tablespoons Garam Masala (found in the spices section of most grocery stores)
• 1 tablespoon cumin
• 1/2 tablespoon smoked or sweet paprika
• 2 teaspoon salt, or to taste
• 3/4 teaspoon cinnamon
• 3/4 teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper (this is a “mild” level – add 2-3tsp for some bigger heat or serve it on the side)
• 1 tsp coriander
• 2 bay leaves
• 1/2 teaspoon xanthan gum or 2 tablespoons cornstarch (for thickening)

For Serving

• 4 cups cooked steamed rice or cauliflower rice
• Chopped fresh cilantro