- 1 1/2 pounds boneless, skinless chicken thighs
- 1 onion (large, diced)
- 3 cloves garlic (minced)
- 1 inch ginger (piece whole, peeled and grated)
- 2 tablespoons tomato paste
- 2 tablespoons Garam Masala
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 28 ounces diced tomatoes
- 3/4 cup heavy cream (or coconut milk)
- fresh cilantro (chopped)
- 2 cups cooked rice (to serve)
PER SERVING *
|Calories490Calories from Fat330|
|% DAILY VALUE*|
|Calories from Fat330|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Alex 29 Jan
Best recipe I’ve made with my slow cooker, hands down.
Anna Penny 18 Oct 2017
Very good, though could use more spices for more complexity. Love the crock pot method and will research more traditional spices for a better, more genuine, flavor next time. Definitely a repeat recipe.
Kelley S. 12 Sep 2017
This was very good and Hubby liked it too even though he doesn't eat chicken thighs. Doubled the spices and added three minced garlic cloves as we like a lot of flavor. Also added two chopped red peppers since that is how it comes from our favorite Indian restaurant in Toronto. Only had one 14 oz. can of chopped diced tomatoes so added two fresh ones to the mix. Skipped the cream as did not have on hand. Next time will add some cayenne to give it some heat along with some coconut milk. This is a keeper.
Abigail S. 24 Jun 2017
Very tasty. A little watery, but may have been how watery my diced tomato was. Still keeping at 5 stars for how easy it was to get such a tasty dish. My kids ate the sauce the next day as a dip with pita bread. Yum.
Jodi J. 7 Jun 2017
This is so easy and delicious. The family loves it. I double the garlic and Garam masala. Sometimes I add smoky paprika. To lighten it up I use Greek yogurt.
Shelly S. 8 Feb 2017
It was wonderful!! I also had time to do the extra's-marinate the chicken and sauted the onions, etc.
Charlie 22 Jan 2017
Delicious. I think I'll use less cream next time but my family all had clean plates at the end of dinner time. really nice recipe and easy to make too.
Elizabeth Wade 31 Mar 2016
I used whole chicken thighs and cooked on 2 (out of a max 5 setting) in the crockpot, with the veg sauteed as she recommends, for about 12 hours. It was fantastic! We didn't have diced tomatoes, so I used the remainder of the can of tomato paste. I also daubed sour cream on the chicken as an overnight marinade, and did not discard before adding the veg/tomato paste/spices. I added about 4 Tblsp of coconut cream before serving. Overall this was saucy but not thin, and excellent over basmati rice. Will definitely be making it again!