Ingredients
- 900g skinless chicken thighs
- 2 Tablespoons olive oil
- 2 cloves garlic , minced
- 1/4 of a large onion , diced
- 3 teaspoons garam masala
- 1/2 teaspoon salt
- 1 can tomato pasta sauce
- 1 can diced tomatoes
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1 cup canned unsweetened coconut milk
- 1/4 cup fresh coriander, chopped
Method
- Mix sauce ingredients together in a bowl.
- Place chicken thighs in slow cooker and season with salt and pepper. Pour sauce over chicken. Cook on LOW for 6-7 hours.
- Shred chicken (discard any bones). Stir in coconut milk. Add coriander. Serve over hot cooked basmati rice.