So far, I haven’t posted any Asian-inspired recipes on this blog – this is the first one. Basically, it was interesting to note that although the ingredients were a bit different, the process is basically the same as it is for any one-pot wonder.
Time: 90 minutes on stove top; 4 hrs slow-cooker on HIGH; 8 hrs slow-cooker on LOW
Cost: About $5 per plate
- 2 lb s boneless, skinless chicken thighs or breasts
- NOTE: If going the slow cooker route, I’d recommend opting for thighs – they are higher in fat content and are less likely to dry out over an extended cooking time.
- 1 cup full fat Greek Yogurt
- Juice of 1 lemon
- 5 cloves garlic, minced
- 1 medium sized onion, diced
- 2 TSP freshly grated ginger (or powdered is fine in a pinch)
- 2 TBSP garam masala
- 2 TSP paprika
- 2 TSP kosher salt
- 2 TBSP tomato paste
- 1 28-ounce can diced tomatoes
- 1 14oz can low sodium chicken broth (stove top method only)
- 1 can full-fat coconut milk
- Fresh cilantro, chopped, for serving
- Cut the chicken into 1 inch cubes and marinate in Greek yogurt and juice of 1 lemon for a minimum of 30 minutes or a maximum of 2 hours.
- Dice onion, garlic, and 2 TSP cilantro
- Mix ginger garam masala, paprika and salt together in a small bowl and set aside
Add 2 TBSP olive oil to a large sauté pan and heat until shimmering but not smoking (about 350F – 375F). Add chicken, (working in batches if you have to) and brown on all sides. Remove with a slotted spoon and set aside.
Reduce heat to medium. Add onion and cilantro and sauté until fragrant and onions are translucent, 2-3 minutes (don’t burn this stuff, make sure your pan isn’t too hot before dumping everything in!) Add garlic and sauté until fragrant, 1-2 more minutes. Add spice mixture and tomato paste and sauté for 1 minute more, stirring constantly. Add canned tomatoes and their juices and stir constantly for 3-5 minutes more making sure nothing gets stuck to the bottom of the pan.
Slow-Cooker: If using a slow-cooker, add the reserved chicken to the cooker and then add the tomato mixture on top. Cover the slow-cooker and cook on LOW for 8 hours or HIGH for four hours.
Stove Top: If making on the stove top, add the can of chicken broth to the tomato mixture and then add the reserved chicken. Cover partially and simmer on low heat 40-60 minutes until liquid is reduced and chicken is cooked through.
In the last 15 minutes of cooking, stir in coconut milk, stir well and allow to simmer with the lid off until flavors are melded together and sauce has thickened.
Serve over steamed rice and garnish with fresh cilantro.