- 2 lbs Boneless skinless chicken thighs
- 1 Onion (diced)
- 2 tbsp Olive oil
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 4 tbsp Tomato paste
- 2.5 tbsp Garam masala
- 2 tsp Paprika
- 3 tsp Salt
- 1/2 cup Crushed tomatoes
- 1 cup Coconut milk (full fat)
In a medium skillet heat olive oil on med-high heat.
Add onion and cook for 5 minutes. Add garlic and ginger and cook for an additional 5 minutes.
Add tomato paste to the skilled and stir until combined. Cook for an additional 5 minutes or until fragrant. Set aside.
Cut chicken into bite size pieces.
Add chicken, spices, crushed tomatoes, diced tomatoes and coconut milk to the slow cooker and stir to combine.
Add onion/garlic/ginger mixture to the slow cooker and stir to incorporate.
Cook on low for 5 hours or on high for 8.
Serve with rice or warm naan bread, enjoy!