Description
A comforting dish featuring tender chicken thighs in a rich, creamy sauce, perfect for busy weeknights.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (14 oz) coconut milk
- 1 can (8 oz) tomato sauce
- 2 tablespoons butter
- 2 tablespoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Rice or naan for serving
Instructions
- In your crockpot, add the chicken thighs, chopped onion, garlic, and ginger.
- In a separate bowl, mix the coconut milk, tomato sauce, butter, garam masala, turmeric, cumin, salt, and pepper until well combined.
- Pour this sauce over the chicken in the crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shreds.
- Once cooked, shred the chicken right in the crockpot with two forks.
- Stir everything together to ensure the chicken is well combined with the sauce.
- Serve it up over rice or alongside naan, garnished with fresh cilantro.
Notes
Marinate chicken in the spiced coconut mixture for enhanced flavors. For extra heat, add diced green chilies.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Indian