Ingredients
12
12 servings
- •3 pounds skinless, boneless chicken breast halves
- •2 (14 ounce) cans coconut milk
- •2 onions, diced
- •4 tablespoons tomato paste
- •4 tablespoons minced fresh garlic
- •4 tablespoons minced fresh ginger
- •1 tablespoon ground cumin
- •1 tablespoon ground turmeric
- •1 tablespoon garam masala
- •1 tablespoon ground coriander
- •1 tablespoon curry powder
- •4 bay leaves
- •1 cinnamon stick
- •salt and ground black pepper to taste
Instructions
- Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
- Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.
Nutritional Facts
Per 12 servings
- Calories: 276
- Carbohydrate: 9g
- Fat: 17g
- Fiber: 3g
- Protein: 24g
- Sugar: 2g
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