- From Danielle Walker’s Against All Grains Cookboook
- 2.5 lbs boneless, skinless chicken thighs (raw), cut into 2- inch cubes
- 3 cups tomato puree
- 1/2 medium yellow onion chopped
- 2 cloves garlic minced
- 2.5 tbsp garam masala
- 2 tsp sea salt
- 1 tsp ground ginger
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 cup chopped cilantro
- Place the chicken, tomato puree, onion, garlic , garam masala, salt, ginger, paprika and cayenne in the slow cooker. Toss to coat the chicken
- Cover and cook on low for 6 hours.
** make ahead tip: place the contents in a resealable bag or airtight container. refrigerate for 2 days or freeze for up to 3 months, defrost overnight in a fridge and simply do step 2 🙂
You need to add a widget, row, or prebuilt layout before you’ll see anything here. 🙂