Prep Time
10 minutes
Cooking Time
6 hours in slow cooker
30 minutes in instant pot
Yields
8
Ingredients:
2 tablespoons coconut oil
1 yellow onion, chopped
5 cloves garlic, minced
1 inch knob of ginger, chopped
2 teaspoons ground turmeric
1 tablespoon garam masala
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon sea salt
1/2 teaspoon ground pepper
1/2 teaspoon cayenne (optional)
1/2 teaspoon ground cinnamon
2 lb boneless, skinless chicken breast (chopped into chunks)
15 oz can full fat coconut milk
15 oz can tomato sauce
1 cinnamon stick
2 tablespoons lemon juice
2 cups thawed frozen green beans (optional)
1/4 cup chopped cilantro
Directions:
Add oil to a large skillet or saucepan and cook onion and garlic until soft and fragrant, about 5 minutes. Add fresh ginger, turmeric, garam masala, cumin, chili powder, salt, pepper, cinnamon and cayenne and toss to combine. Cook for another 1-2 minutes.
Transfer onion and garlic mixture into your slow cooker. Add chicken, coconut milk, tomato sauce, lemon juice and cinnamon stick to the slow cooker as well. Cover and cook on high for 3 hours or low for 6 hours. Add green beans if desired when there’s about 1 hour left in the cooking process.
Notes:
You can also make this in your instant pot. Follow the directions with the saute function in your instant pot. Add the tomato sauce and let that reduce/thicken for about 5-7 minutes, then stir in the coconut milk and add the chicken. Put the lid on the pot and set to high pressure for 10 minutes. Manually release pressure and add lemon juice and cilantro.