CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian


3 tablespoons vegetable oil

1 medium yellow onion, diced

3 cloves garlic, finely chopped

3 tablespoons grated ginger

1 tablespoon garam masala

1 6-ounce can tomato paste

3/4 teaspoon kosher salt

3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces

1 teaspoon lime zest

1 tablespoon lime juice

1 cup coconut milk (if necessary, whisk to combine the liquid and solids before measuring)

1/2 cup chicken stock

1/4 cup cilantro leaves, for garnish (optional)

Cooked basmati or jasmine rice, for serving

Naan, for serving (optional)


  1. In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.

  2. Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.