Ingredients
The following ingredients have 4 Servings
- 3 - 3.5 lbs boneless & skinless chicken breasts (cut into 2" pieces)
- 4 garlic cloves (crushed)
- 2 medium onions (finely chopped)
- 1/2 inch ginger root (minced)
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1/2 tsp chili powder
- 2 tbsp maple syrup or honey
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 6 oz can tomato paste
- 14 oz can coconut milk (full fat)
- 1/4 cup whole wheat flour
- 1/4 cup cilantro/scallions (chopped (for garnish))
- Cooking spray (I use Misto)
Instruction
- Preheat medium skillet on medium heat and spray with cooking spray. Add garlic, onion and ginger root. Stir frequently for 30 seconds.
- Add garam masala, curry powder, chili powder, maple syrup, salt, pepper, tomato paste, coconut milk, flour and whisk to combine. Cover and let cook for 3 - 4 minutes or until thickened.
- Transfer to a slow cooker, add chicken and stir. Cover and cook on High for 3 hours or on Low for 6 hours.
- Serve hot on a bed of brown rice or quinoa, garnished with cilantro/scallions.
