2poundsboneless, skinless chicken breasts, cut into chunks
1large onion, diced
3clovesgarlic, minced
1Tbsp.fresh ginger, chopped
Ghee, or olive oil
2Tbsp.tomato paste
2Tbsp.garam masala
1tsp.cinnamon1 tsp. cardamom
2tsp.paprika
2tsp.salt
128-ounce can diced tomatoes (do not drain)
1can coconut milk
Fresh cilantro, chopped
2cupscooked farro or rice
*arrowroot powder or flour for thickening
Instructions
Cut the chicken breasts into bite-sized pieces and transfer them to a slow cooker.
Sauté the onions and garlic in a little ghee (or olive oil) over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices. Add in the diced tomatoes with their juices. Transfer to the crock pot with the chicken lightly toss together.
Cover the crock pot and cook for 3-4 hours on high or 6 hours on low. Ten minutes before serving, stir in the coconut milk. *If you want a thicker consistency, use arrowroot powder or flour (add 2 Tbsp. to 1/4 cup cold water); stir well and add to the mixture. Taste and add more spices or salt, if needed.
Serve over farro or rice with fresh cilantro sprinkled over the top of each serving.