2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 bay leaf
2 cups chicken stock
1/2 cup freshly chopped cilantro
1 cup uncooked basmati rice
DIRECTIONS
Heat the oil in a dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 7 minutes.
Add the ginger and galic and cook until fragrant, about 10 seconds. Add the serrano peppers, coriander, cumin, cardamom, cinnamon, cayenne, turmeric, tomato paste, yogurt, 1 tsp salt and the chicken and stir to combine. Add the bay leaf and chicken stock and bring to a boil. Reduce heat to medium-low and partially cover the pot. Simmer, stirring occasionally, about 30 minutes while you make the rice.
Rinse the rice thoroughly under cold water until the water is clear. Add the rice and 1 1/2 cups water to a medium saucepan and bring to a boil. Cover the pan, reduce the heat to low and simmer for 15 minutes (DO NOT REMOVE THE LID AT ANY TIME). Take the pan off the heat and let the rice rest with the lid on for 10 more minutes (KEEP THE LID ON).
Take the lid off the dutch oven and cook the chicken and sauce over medium heat, stirring occasionally, until sauce has thickened up just a bit, about 10 more minutes. Take off the heat and stir in the cilantro. Season with salt & pepper to taste.
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