- 2 tablespoons tomato paste
- 1 14-oz can full-fat coconut milk
- 3 garlic cloves, minced
- 1 2-inch piece of fresh ginger, minced (about 2 tablespoons)
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 1⁄2 teaspoon salt
- 1 2-inch cinnamon stick
- 2 bay leaves
- 1 1⁄2 pounds organic, free-range chicken thighs (or chicken breasts)
- 1 medium yellow onion, diced
- 1⁄4 cup fresh cilantro, chopped
- Cauliflower rice for serving, optional
INSTRUCTIONS:
- Add tomato paste, coconut milk, garlic, ginger, cumin, turmeric, garam marsala, and salt to a bowl. Mix until incorporated, then add to crockpot/slow cooker.
- Add cinnamon stick, bay leaves, chicken, and onions to crockpot/slow cooker.
- Cover and cook on low for 8 hours (or high for 4 hours), until chicken is tender and has reached an internal temperature of 165 degrees F.
- Remove and discard the cinnamon stick and bay leaves. Shred chicken (if desired) and serve topped with fresh cilantro, over a bed of cauliflower rice.
Source: In Sonnet's Kitchen
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