(Serves 3 - Crockpot) This is a dish that you will see on practically every Indian Restaurant menu. We have done ours without any heat, so everyone could add their own for their own tastes. Chicken thighs, diced tomatoes, fresh ginger, garlic, tomato paste, lots of Indian spices and coconut milk. Goes great with Cauliflower Rice.
COOKING INSTRUCTIONS: Empty chicken thighs into Crock Pot. Pour baggie of veggies and spices over the chicken. Cook on low for 6-8 hours or high for 4-5. Shred the chicken by either breaking it up with a fork while still in the pot, or removing chicken and shredding it on a cutting board. Stir chicken into pot again. Serve over rice or Cauliflower Rice for Paleo.
NUTRITIONAL INFO: Servings: 3 (Values per single serving.) | Gluten Free: Yes
Total Carbohydrate: g 16.0 | Dietary Fiber: g 3.8 | Sugars: g 8.6
Total Fat: g 17.1 | Saturated Fat: g 9.0 | Polyunsaturated Fat: g 0.2 | Monounsaturated Fat: g 0.1
Cholesterol: mg 140.0
Sodium: mg 1941.0
Potassium: mg 538.1
Organic Diced Tomatoes
Fresh Ginger Root
Garam Masala Spices
Boneless/Skinless Chicken Thighs
much more liquid than I thought it should have but good flavor. Ate more like a stew.
Great tasting. Nicely spiced.
don't like the dish
I LOVE this fish so much, I can’t wait til I finish the Whole30 program (iWeek One) so I can order A LOT more! I was skeptical about it and the cauliflower “rice” but I am so impressed! DELICIOUS!
This is another easy and delicious favorite!!