Serves: 4
Prep Time: 15 minutes
Cook Time: 3-4 hours (HIGH) or 6-7 hours (LOW)

Ingredients

• 2 lbs (900g) boneless, skinless chicken thighs or breast, cut into 1-inch cubes
• 1 (15 oz/400g) can tomato sauce or crushed tomatoes
• 1 (13.5 oz/400ml) can full-fat coconut milk
• 1 large onion, finely diced (or 1 cup frozen diced onion)
• 3 garlic cloves, minced (or 1 tbsp jarred minced garlic)
• 1 tbsp grated ginger (or 1 tsp ground ginger)
• 1.5 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp paprika (smoked or sweet)
• ½ tsp cayenne pepper (optional)
• 1 tsp sea salt
• 1 tbsp brown sugar (or honey)
• 2 tbsp butter (or ghee)
• Fresh cilantro (for garnish, optional)
• Squeeze of lemon juice (optional)

Instructions

1. Prep the Chicken:
   Cut chicken into 1-inch cubes if not pre-cut. Finely dice onion (if using fresh), mince garlic, and grate ginger.
2. Combine Ingredients:
   Add chicken, tomato sauce, coconut milk, onion, garlic, ginger, garam masala, cumin, turmeric, paprika, cayenne (if using), and salt to the slow cooker. Stir well to combine.
3. Cook:
   Cover and cook on:
   • HIGH for 3-4 hours, OR
   • LOW for 6-7 hours
     Chicken should be very tender.
4. Finish & Serve:
   Stir in brown sugar and butter until melted. For a thicker sauce (optional): Mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the pot, and cook uncovered on HIGH for 10-15 minutes. Taste and adjust salt if needed. Add a squeeze of lemon juice if desired. Garnish with cilantro and serve over rice or with naan.