Slow Cooker Paleo Chicken Tikka Masala Recipe

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken thigh

  Broilers or fryers, meat only, raw

  6 thigh, bone and skin removed or 414g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  2 tsp or 6g

• Salt

  Table

  2 tsp or 12g

• Paprika

  Spices

  ½ tsp or 1g

• Tomato paste

  Canned, without salt added

  3 can (6 oz) or 510g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 ¾ cup or 420g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

• Riced Cauliflower, frozen

  Green Giant

  100g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

Directions

1. (source: https://www.mynaturalfamily.com/recipes/paleo-recipes/slow-cooker-chicken-tikka-masala-recipe/)
2. Heat the oil in a saute pan. Add the chicken and cook until it is golden brown on all sides. Add the chicken to the slow cooker and put the pan back on the heat. Add the onion to the pan and saute for 2-3 minutes. Add the garlic, salt, Garam Masala, and paprika and saute for another minute. Stir the tomato paste in and cook for another minute. Add the tomatoes to the pan and bring to a simmer. Pour the diced tomatoes over the chicken in the slow cooker along with the can of coconut milk. Cook on high for 4 hours or low for 6-8 hours. Remove the lid of the slow cooker for the last 30 minutes of cooking to allow the sauce to thicken slightly. Serve over brown rice and garnish with chopped cilantro. add sliced green bell pepper when you add the coconut milk

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