Indian Butter Chicken

1 T olive oil

1 yellow onion, minced
3-4 medium cloves garlic, finely minced
1 T grated fresh ginger
2 pounds boneless, skinless chicken breasts, cut into about 1-inch pieces 

2 cups peeled, chopped russet or yellow potatoes
2-3 medium carrots, diced
1 red bell pepper, diced
2 tsp ground coriander
2 1/2 tsp garam masala
1 tsp salt
3/4 tsp paprika
1/8 tsp cayenne pepper
1 can (15 oz) tomato sauce

1 can (8 oz) tomato paste
2 cans (15-ounces) full-fat coconut milk
1 to 2 tablespoons dairy-free butter substitute
Hot, cooked rice for serving (best with Jasmine rice)

Parboil potatoes, then drain and set aside.

Heat olive oil over medium-high heat. Add onions and saute for 2-3 minutes, until translucent. Add ginger, garlic, and spices, sauteing until you can smell them (about 30 seconds). Add carrots, cooking until just barely tender. 

Add chicken, cooking until cooked through. 

Add tomato sauce, paste, coconut milk, cream, parboiled potatoes and bell peppers. Stir well. Bring to a simmer, then cover and let simmer on medium-low for 10-15 minutes, until potatoes are soft. 

Once potatoes are cooked through, add butter and stir until combined. Serve hot over rice.