This recipe had me at Crockpot. The name of my nutrition game these days is simplify, simplify, simplify. This Indian-inspired recipe requires only 3 simple steps! It's completely delicious and is even Whole30 approved when served over cauliflower rice. Don't be intimidated by the fancy name--this is easy, easy, easy! Hope you enjoy!
4 boneless, skinless chicken breasts
1 large onion, diced
1 tbsp. minced ginger
4 cloves of garlic, minced
6 oz. can of tomato paste
2 tbsp. olive oil
3/4 cup organic, free-range chicken broth
1 tbsp. curry powder
1 tsp. tumeric
½ teaspoon cayenne pepper (adjust according to your heat preference)
1 tsp. cumin
1 tsp. paprika
1/2 tsp. cinnamon
2 tsp. salt
1 tsp. black pepper
1 bay leaf
12 oz. can unsweetened, full fat coconut milk (blended so that it is well combined)
2 tbsp. arrowroot powder
Juice of 1/2 a lemon
Cilantro, for garnish
Prepared cauliflower rice for serving
Cut chicken into 1.5 inch cubes. Place in the crockpot with the diced onion, the minced garlic, olive oil, the minced ginger, the tomato paste, the chicken broth, and all of the spices (except bay leaf for now). Stir well to combine. Place bay leaf on top and cover and cook on low for 8 hours, or on high for 4.
When cooking time is done, whisk together the arrowroot and the coconut milk. Gently pour and stir into the crockpot with the cooked chicken. Let cook an additional 20 minutes to thicken up.
Immediately before serving, stir in the juice of 1/2 a lemon. Serve with prepared cauliflower rice and top with some freshly chopped cilantro.
Photo Credit and Recipe: http://www.thedefineddish.com/crockpot-chicken-tikka-masala/