SERVINGS: 4-6
PREP: 15 minutes
COOK: 30 minutes
INGREDIENTS
| 1 pounds | boneless, skinless chicken thighs (cut in bite sizes) |
|---|---|
| BLEND TOGETHER | |
| 1 | Onion (Chopped) |
| 1/2 cup | Tomatoes (diced) |
| 1/2 | Serrano peppers, Jalapeño, or Thai chile pepper |
| 5 cloves | Garlic |
| 1 tsp | Minced Ginger |
| 1/4 cup | Almonds (or cashews) |
| 1 tsp | Turmeric |
| 1 tsp | Garam Masala |
| 1/2 tsp | Ground Cumin |
| 1/2 tsp | Ground Coriander |
| 1/2 tsp | Cayenne Pepper |
| 1/2 cup (1/2 can) | Coconut cream (or Full-Fat Coconut Milk) |
| 1/2 cup | Water |
| FOR FINISHING | |
| 1 tsp | Garam Masala |
| 1/2 cup (1/2 can) | Coconut cream (or Full-Fat Coconut Milk) |
DIRECTIONS
- Blend together onion, tomatoes, serrano, ginger, garlic, almonds(or cashews), turmeric, cayenne, garam masala, cumin, and coriander.
- Pour the sauce into the inner liner of your slow cooker. Rinse out the blender container using the water, and pour water into the slow cooker liner as well.
- Add the chicken (cut into bite size pieces) on top and push it down into the sauce.
- Cook on high for 3 hrs
- Taste the sauce and add the additional coconut cream/milk and the additional 1 teaspoon garam masala if needed. Continue to cook on high for one more hour.
- Serve hot with white rice.
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