PALEO CHICKEN TIKKA MASALA

INGREDIENTS

• 1.5 -2 lbs chicken thighs, cut into bite-sized pieces*
• 1 medium yellow onion, chopped
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 1 Tbsp curry powder
• ½ Tbsp sea salt
• ½ Tbsp ground cumin
• ½ tsp ground turmeric
• 1 tsp paprika
• ¼ tsp cinnamon
• ¼ tsp black pepper
• ¼ teaspoon cayenne pepper, (or more for heat!)
• 14oz (1 can) tomato puree
• ½ can full fat coconut milk
• 2 bay leaves
• 1 Tbsp arrowroot
• 2 tablespoons filtered water

For serving

• Cilantro
• Oven roasted cauliflower rice

DIRECTIONS

Slow Cooker Instructions

1. Combine the cut up chicken, onion, garlic, ginger, all the spices, and sea salt in the slow cooker. Stir with a wooden spoon so all the pieces are evenly coated.
2. Peel and dice the onion. Peel and mince the garlic and ginger.
3. Stir in the tomato puree, coconut milk and bay leaves. Stir to combine well.
4. Cover and cook for 6 hours on low.
5. When the timer is almost done, whisk together the 2 Tbsp water and arrowroot to create a slurry. Pour over the chicken and gently stir. Let it cook with the top off for an additional 10 minutes so the sauce will thicken.
6. Serve warm, with oven-roasted cauliflower rice and chopped cilantro!

Instant Pot Instructions

1. combine all the ingredients except the coconut milk, arrowroot, and water in the instant pot. Stir everything to make sure it's well mixed and the chicken is nestled in the sauce.
2. Secure the lid, and press the poultry button (it should read 15 minutes). Allow the cycle to finish, then quick release the pressure valve.
3. Don't turn off the IP yet - allow it to stay on the warm setting while you whisk together the 2 Tbsp water and arrowroot to create a slurry. Pour over the chicken and gently stir in the coconut milk.
4. Let the sauce thicken for a few minutes - then serve warm over cauliflower rice with cilantro on top!

NOTES

You can substitute a combination of chicken breasts and thighs, but if you use all chicken breasts, cut them into larger pieces so they don’t overcook.