By My Natural Family
This recipe has quickly become of our favourite recipes to make during the Reboot. Indian food is one of our go-to takeout options, but with all the cream, sugar and gluten filled sides, it isn't exactly Reboot friendly!
Enter this recipe! It's simple and quick to put together, and the coconut milk adds a delicious creaminess that will help with any dairy cravings you may be having. For vegetarians, you could easily substitute the chicken thighs for chickpeas.
Find the original recipe here: https://www.mynaturalfamily.com/recipes/paleo-recipes/slow-cooker-chicken-tikka-masala-recipe/
Prep time: 15 minutes
Cook time: 4-8 hours
• 2 Tbsp extra virgin olive oil
• 6 chicken thighs (boneless, skinless) cut into 1" pieces
• 1 yellow onion - diced
• 2 Tsp garlic - minced
• 2 Tsp sea salt
• 1 ½ Tbsp Garam Masala spice
• ½ tsp paprika
• 3 Tbsp tomato paste
• 1 can (28 oz) diced tomatoes
• 1 can (15 oz) organic coconut milk
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