Ingredients
Scale
- 1.5 pounds boneless chicken thighs, cut into chunks
- 1 can (13.5 oz) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place chicken chunks into the crockpot.
- Add chopped onion, garlic, ginger, tomato paste, cumin, coriander, paprika, turmeric, cayenne, salt, and pepper.
- Pour in the coconut milk and stir to combine.
- Cover and cook on low for 6-8 hours or high for 4 hours until chicken is tender.
- Stir well and garnish with fresh cilantro before serving.
Notes
- Serve with steamed rice or naan bread for a complete meal.
- Adjust spice levels to taste.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg