This is so good. No really. So good! My sister found a recipe and made it for her 3 little ones, she told me all about how fantastic it was and how they all devoured it without question. I knew right then that I needed to make it and I am SO glad that I did. It.is.amazing!
It’s got just the right amount of Indian flavor without being too overwhelming. Now, this is a little bit of a different recipe than most you will find, because it is made to be whole30/paleo compliant. Yes, I’m still going strong and eating healthy and well! Be proud! If you aren’t whole30 or paleo, just add half an half instead of coconut milk…and I’m sure there is supposed to be some sort of butter in there somewhere? lol…
- 3 tsp coconut oil
- 3 chicken breasts
- 1 onion
- 6 garlic cloves
- 1 tsp chopped ginger
- 1 13oz can coconut milk
- 1 6oz can tomato paste
- 1tsp coriander
- 1 tsp cumin
- 1 tsp cardamom
- 1 tsp cayenne pepper
- Salt and pepper
- 1 Lime
- Cilantro for garnishing
- Wash and put your chicken into your crock pot and turn it on.
- In a saucepan, saute your onion and garlic with the coconut oil until tender.
- Add your ginger, coriander, cumin, cardamom, cayenne pepper, salt, and pepper.
- Add tomato paste and coconut milk. Stir and cook until all combined well.
- Pour sauce over chicken in crock pot.
- Cook for 4 hours on high heat or 8 hours on low.
- Most recipes and restaurants I have seen dice their chicken after cooked, but I like to shred mine. I like the consistency better:)
- Once on your plate (or in your bowl), squeeze lime over top and sprinkle with cilantro!
We made ours with cauliflower rice, but you can put it over regular rice as well. PS: I thought that I would hate cauliflower rice, but it’s actually really good. Once cooked, you can’t even tell that it is cauliflower! Crazy! I’ll be sure to write a post next week on how I made the cauliflower rice and keep y’all updated!