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Coconut Tandoori Chicken Curry

Coconut curry Source: Charles Haynes, Flickr

Throw it in the freezer, then throw it in the slow cooker. It's simple and makes a lot of food.

Ingredients

  • 2 lb boneless skinless chicken thighs or breasts
  • 2 Tbsp garam masala
  • 2 Tbsp honey
  • 1 Tbsp chili powder
  • 1 Tbsp garlic powder
  • 1 Tbsp ground cumin
  • 2 tsp salt
  • 2 tsp turmeric
  • ½ tsp ground ginger
  • ½ tsp cayenne pepper
  • 1 14-ounce can coconut milk

Source: Pinch of Yum

Prep Time: 10 minutes
Cook Time: 4 hours

Yield: 6-8 servings

Notes

You can put everything in a bag and freeze it, then put it in a slow cooker to cook it. If so, you'll probably need 6 hours on high in the slow cooker.

You can also make this in an instant pot. (See the original source for suggestions here.)

Instructions

  1. Add everything to the slow cooker. Cook for 4 hours on high or 6 hours on low.
  2. Shred the chicken in the slow cooker.
  3. When you're ready to eat, turn off the slow cooker and let sit for 15 minutes to let the sauce thicken.
  4. Serve over rice and/or with naan.