Ingredients
Scale
- 1.5 lbs chicken breasts or thighs, cut into chunks
- 1 can (13.5 oz) coconut milk
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 tablespoon tomato paste
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place chicken chunks in the crockpot and season with salt and pepper.
- Add diced onion, minced garlic, garam masala, turmeric, cumin, paprika, cayenne (if using), and tomato paste on top.
- Pour in the coconut milk and stir gently to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender.
- Garnish with freshly chopped cilantro before serving. Serve over rice or with naan bread.
Notes
- Adjust spices according to your heat preference.
- You can substitute chicken thighs for breasts for juicier results.
- For extra creaminess, add a splash of heavy cream before serving.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow cooker
- Cuisine: Indian-inspired
- Diet: Gluten-Free, Kid-Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg