| Prep Time | 15 minutes |
| Cook Time | 8 hours |
| Servings |
people
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Ingredients
- 4 chicken breasts trimmed
- 1 sweet onion diced
- 4 cloves garlic minced
- 1 tablespoon ginger minced or grated
- 1 14.5 oz. can fire-roasted diced tomatoes
- 1 14.5 oz. can light coconut milk
- 1 cup canned crushed tomatoes
- 1/4 cup whole-fat yogurt
- 1/3 cup cilantro chopped
- 2 tablespoons garam masala
- 1.5 tablespoons curry powder
- 1 tablespoon ground cumin
- 2 teaspoons turmeric
- 2 teaspoons smoked paprika
- 2 teaspoons red curry paste
- 1 teaspoon coriander
- 3 tablespoons tomato paste
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 1/2 teaspoon ground cayenne pepper
- cooked basmati rice for serving
- naan bread for serving
Ingredients
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Instructions
- To the slow cooker, add the chicken breasts, onion, garlic, ginger, fire-roasted diced tomatoes, light coconut milk, crushed tomatoes, whole-fat yogurt, cilantro, garam masala, curry powder, turmeric, smoked paprika, coriander, tomato paste, salt, pepper, and cayenne. Stir until incorporated.
- Cook on low for eight hours, until the chicken begins to fall apart.
- Serve over basmati rice and with a side of naan bread. EAT!
Recipe Notes
You could certainly serve a white wine (chardonnay would be delicious) with this curry chicken -- but given that it's tomato-based (and my heart always says red wine), our suggested wine is the 2013 Shoofly Pinot Noir. This fruit forward red has notes of warm spice and vanilla -- a great choice to pair with this chicken curry. Cheers!
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