Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into chunks
- 1 can (13.5 oz) coconut milk
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons tomato paste
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Place chicken chunks in the slow cooker.
- In a bowl, mix coconut milk, onion, garlic, ginger, tomato paste, and spices. Pour over chicken.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Stir well before serving. Garnish with fresh cilantro and serve over rice.
Notes
- You can add vegetables like bell peppers or spinach for extra nutrition.
- Adjust spice level by increasing or decreasing chili powder.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg