Ingredients

The following ingredients have 4 Servings
  • 1 – 1 1/2 lbs. chicken breast or thighs (boneless, skinless)
  • 1 onion, diced
  • 1 Tbsp coconut oil
  • 3-4 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 2 tsp fresh turmeric (or about 1 tsp dried)
  • 2 tsp garam masala
  • 1 tsp dried coriander
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp chili flakes
  • 1/2 tsp salt
  • pinch cloves
  • 2-3 Tbsp tomato paste
  • 1 (14oz) can coconut milk (I prefer full-fat)
  • 1 cup broth or water
  • 1/4-1/2 cup fresh cilantro, minced
  • 2 Tbsp arrowroot powder or 1 Tbsp cornstarch

Instruction

  • Place the chicken in the crock of your slow cooker.
  • To make the sauce, heat coconut oil over medium heat. Add onion and cook 5-7 minutes, or until translucent.
  • Add ginger, garlic, turmeric, garam masala, coriander, cumin, chili powder, chili flakes, cloves and salt. Cook 1-2 minutes more, or until very fragrant.
  • Stir in tomato paste, coconut milk, and broth (or water) and stir to combine.
  • Pour sauce over the chicken.
  • Cook on HIGH about 3 hours or on low 5-6 hours.
  • (If you like a thicker sauce, mix arrowroot OR cornstarch with about 1 Tbsp water. Add to slow cooker in the last 3-5 minutes before serving.
  • Stir in cilantro right before serving.