Ingredients
- 1.5 lbs boneless, skinless chicken breasts (or thighs), diced in bite size pieces
- 1 medium diced white onion
- 3/4 cup chicken broth
- Juice of 1/2 lemon
- 1 tbsp ghee
- 1 tbsp minced ginger
- 2 tbsp minced garlic
- 3 tsp garam masala
- 2 tsp turmeric
- 1.5 tsp salt
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
- 1 (6 oz can) tomato paste
- 1 (14 oz can) unsweetened coconut milk, full-fat
- 2 tsp arrowroot flour dissolved with water to thicken, if desired
- Cilantro to garnish, if desired
Instructions
- Add the diced chicken and diced onion into the slow cooker with all of the ingredients except for the coconut milk, arrowroot and cilantro. Stir to combine the spices with the broth and to coat the diced chicken.
- Cover and cook on low for 6-8 hours, or on high for 4.
- When the chicken is cooked, add in the coconut milk (shake can well prior to opening) and stir to combine. If you’d like the sauce to be thicker you can now add the arrowroot dissolved in a tiny bit of water to thicken.
- Turn down to low if it’s not already on it and place the cover back on. Let sit for an additional 10-15 minutes to heat the coconut milk. Serve with chopped cilantro, and over cauliflower rice if desired.