Ingredients
Scale
- 1.5 lbs (680 g) boneless chicken thighs, cut into chunks
- 1 can (14 oz) full-fat coconut milk
- 1 can (15 oz) crushed tomatoes
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Sear chicken chunks until browned and set aside.
- Place sliced onions, garlic, crushed tomatoes, coconut milk, and spices into the slow cooker.
- Add the seared chicken to the crockpot, stirring to combine.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Garnish with chopped fresh cilantro before serving.
Notes
- You can substitute chicken thighs with chicken breasts, but thighs stay juicier during slow cooking.
- Adjust spice levels to taste—add chili flakes for more heat.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg