Ingredients
Scale
- 2 lbs boneless skinless chicken thighs, cut into chunks
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil
- 1 cup coconut milk
- 1/2 cup plain Greek yogurt
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
Instructions
- In a large skillet, heat olive oil over medium heat. Add onion, garlic, and ginger; sauté until softened, about 5 minutes.
- Add the chicken thighs and cook until browned on all sides.
- Transfer the chicken and onion mixture to a slow cooker.
- In a bowl, whisk together coconut milk, Greek yogurt, tomato paste, garam masala, curry powder, cumin, and coriander. Pour over the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender.
- Stir well before serving. Garnish with fresh cilantro if desired. Serve over basmati rice or with naan.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 420
- Sugar: 4g
- Fat: 28g
- Carbohydrates: 8g
- Protein: 35g