Ingredients:

  • 2 lbs chicken thighs, cut into 1.5 inch chunks
  • 0.5 cup dairy-free yogurt, unsweetened
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp garam masala
  • 1 tbsp smoked paprika
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 0.25 tsp cayenne pepper
  • 15 oz tomato sauce
  • 2 tbsp tomato paste
  • 14 oz full fat coconut milk
  • 1 tbsp coconut oil
  • Fresh cilantro
  • Lime

Instructions:

  1. Toss the 2 lbs chicken thighs in the 0.5 cup dairy-free yogurt, salt, and pepper.
  2. Heat 1 tbsp coconut oil in a pan and cook the onion, garlic, and ginger until the onions are translucent and fragrant.
  3. Stir in the garam masala, paprika, turmeric, cumin, and cayenne to the onion mixture for 1 minute until the aroma fills the room.
  4. Stir in the 2 tbsp tomato paste and cook for 2 minutes until it turns a deep, dark red.
  5. Place the marinated chicken into the crockpot and pour the spiced onion mixture over the top.
  6. Pour in the 15 oz tomato sauce and stir gently to combine all elements.
  7. Cover and cook on High for 4 hours (or Low for 8 hours) until the chicken is fork tender.
  8. Stir in the 14 oz full fat coconut milk during the last 20 minutes of cooking.
  9. Top with fresh cilantro and a squeeze of lime until the flavors taste bright and balanced.