Ingredients: |
Ingredients: 2 pounds chicken thighs, bonein and skinon.
1 cup full fat canned coconut milk
2 cups organic crushed tomatoes
1 TBSP fresh ginger root, minced
3 cloves garlic, minced
1/2 large white or yellow onion, thinly sliced
1 TBSP + 2 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp kosher salt (less for finer grain)
1/4 tsp red chili flakes
1 TBSP coconut palm sugar
2 TBSP butter or ghee
coconut oil
Optional: cilantro for garnish
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Directions: |
Directions:Prep and clean the chicken thighs (remove excess fat and skin),
place in a bowl and coat in 1 TBSP of garam masala
Heat a pan to medium high and melt a couple tablespoons of
coconut oil. Sear the chicken thighs, starting with the skinside
down. We just need a quick sear on both sides, then place in the
slow cooker.
Thinly slice half an onion and lay on top of the chicken thighs. In a sauce pan, melt the 2 tablespoons of butter or ghee with the
minced ginger root and garlic on medium heat. When the garlic
and ginger sizzles, add the coconut milk and crushed tomatoes.
The spices go next — 2 tsp garam masala, the coriander, cumin,
salt, red chili flakes and coconut palm sugar. Simmer for just a few
minutes, until the spices are well mixed and the sauce starts to do
that popping, splattering thing that gets sauce all over your stove…
floor… walls…I hate that. Pour the sauce over the onions and
chicken thighs already waiting in the slow cooker.
I give the pot a little shake to get the sauce down to the chicken,
but this isn’t something to worry about. Everything comes together
after a couple hours on low heat. Cover, set the slow cooker to low
and the timer for 3 hours. This should be enough time to finish the
thighs, soften the onions and develop that rich, spicy sauce. My
Crock Pot is a bit ambitious though, so if yours is on the slow side,
you could probably bump it up to 4 hours without drying out the
meat. |
This recipe for Slow Cooker Chicken Tikka Masala is from