Ingredients
Scale
- 1 lb boneless chicken breasts or thighs, cut into chunks
- 1 can (13.5 oz) coconut milk
- 2 tablespoons tomato paste
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Place chicken chunks in the crockpot.
- Add chopped onion, garlic, tomato paste, coconut milk, and spices.
- Stir well to combine everything evenly.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender.
- Garnish with fresh cilantro and serve over cooked rice.
Notes
- You can substitute chicken with tofu or vegetables for vegetarian options.
- Adjust spice levels according to your taste.
- For a thicker sauce, remove lid during final 30 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 125mg