Ingredients
Scale
- 2 pounds skinless, boneless chicken thighs
- 1 tablespoon coconut oil
- 1 yellow onion, chopped
- 1 inch knob of fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tablespoon mild curry powder
- 1 tablespoon chilli powder
- ½ tablespoon garam masala
- 1 teaspoon cumin powder
- salt and freshly ground black pepper, to taste
- 15 ounce can of tomato sauce
- ½ cup heavy cream
- 3 tablespoons unsalted butter, thinly sliced
- chopped parsley or cilantro, for garnish
- Naan bread, or cooked rice
Instructions
- Cut the chicken into bite-sized pieces and set aside.
- Heat the coconut oil in a skillet, add onion, and cook until soft (2-3 minutes).
- Add ginger, garlic, curry powder, chili powder, garam masala, and cumin, cooking until fragrant (about 30 seconds).
- Transfer the spice mixture to the slow cooker. Add chicken on top, seasoning with salt and pepper.
- Pour tomato sauce and heavy cream over the chicken, stir well, and place butter pats on top.
- Cook on low for 4-6 hours or high for 2 hours until chicken reaches 165˚F internal temperature.
- Serve warm garnished with parsley or cilantro, with naan bread or rice.
Notes
For spicier flavor, add additional chili powder or fresh chili peppers.
Feel free to substitute chicken breasts if preferred, keeping cooking time similar.
This dish pairs beautifully with steamed rice or naan for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 150mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.