- 1 tbsp ginger root grated
- 1 clove garlic minced
- 1 onion diced
- 4 boneless chicken breasts
- 1 can diced tomatoes (798 mL can)
- 1 can unsweetened coconut milk (400 mL can) use good quality brand like Cha's or Thai Kitchen
- 1 tbsp cumin powder
- 2 tsp curry or turmeric powder
- 2 tsp chili powder
- 1 tsp cinnamon
- 1/2 tbsp garam masala
- 1 tsp sea salt
- 1/2 tsp pepper
In a slow cooker, add onions, garlic and ginger to the bottom of the pot.
Layer chicken breasts on top.
Add canned tomatoes, spices and coconut milk.
Use a wooden spoon to mix the spices in with the tomatoes and coconut milk.
Let cook on low for 6-8 hours on high 3-4 hours.
Use 2 forks to pull apart chicken breasts.
Serve with cauliflower rice or white rice.
No Crock-Pot? Here's the Stove-Top Instructions:
Heat oil in a large skillet or Dutch oven over medium heat. Add chopped onions and cook until softened, about 5 minutes.
Add garlic and grated ginger to the skillet. Cook for another 1-2 minutes until fragrant.
.Add the diced chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
Stir in the diced tomatoes, coconut milk, and all the spices.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer gently for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the flavors have melded together.
Substitute 1/2 cup cream + 1/2 cup water for coconut milk if you're not concerned about dairy.
Please note that the nutritional information provided with this recipe is offered as a courtesy. It is intended as a general guideline and may vary depending on factors such as specific ingredient brands, variations in serving sizes, and individual cooking methods.
Serving: 1cup | Calories: 166kcal | Carbohydrates: 11g | Protein: 8.3g | Fat: 9.7g | Saturated Fat: 8.6g | Sodium: 758.5mg | Potassium: 215.7mg | Fiber: 4.3g | Sugar: 4.9g