Ingredients
Scale
- 2 pounds boneless skinless chicken breast
- 28 oz can crushed tomatoes
- 1/2 cup diced onion
- 1/4 cup tomato paste
- 3 teaspoons minced garlic
- 2 tablespoons minced ginger
- 1 tablespoon turmeric
- 2 teaspoons garam masala
- 2 teaspoons cumin
- 1/2 teaspoon cardamom
- pinch red pepper flakes
- 2 cups heavy cream for later
Instructions
- Cut chicken breasts into bite-sized chunks using a sharp knife.
- Add the chicken to the slow cooker with the remaining ingredients, except for the cream.
- Stir everything together to combine.
- Cover the slow cooker and cook on low for 5-7 hours or high for 2 ½-3 ½ hours until the chicken is fully cooked.
- Once cooked, stir in the heavy cream, then turn the slow cooker to high and let it simmer for an additional 30 minutes until heated through.
- Serve with rice and naan or as desired.
Notes
For extra flavor, marinate the chicken in spices and yogurt for a few hours before cooking.
Serve with fresh cilantro for garnish if desired.
This dish pairs well with basmati rice or pita bread.
- Prep Time: 15 minutes
- Cook Time: 2.5-7 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 28g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 130mg