Ingredients
Scale
- 1.5 lbs chicken breasts or thighs, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 1 cup Greek yogurt
- 2 tablespoons tomato paste
- 2 teaspoons Garam Masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional for heat)
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked basmati rice for serving
Instructions
- Place chicken pieces in the slow cooker. Add garlic and ginger on top.
- In a bowl, whisk together coconut milk, Greek yogurt, tomato paste, and spices. Pour over chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and flavors meld.
- Stir well, adjust seasoning with salt and pepper.
- Serve hot over cooked basmati rice, garnished with fresh cilantro.
Notes
- For a thicker sauce, remove lid during the last 30 minutes of cooking to reduce excess liquid.
- Adjust spice levels to taste, adding more chili powder for extra heat.
- Use full-fat coconut milk for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 430 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 125mg