Slow Cooker Tikka Masala

Serves 4

1 1/2 pounds boneless skinless chicken thighs

2 Tablespoons olive oil

3 cloves garlic, minced

1 Tbs ginger, fresh, peeled and grated

6 scallions

2 Tbs tomato paste

2 Tbs garam masala

2 tsp paprika

2 tsp salt

4 cups tomatoes, canned diced with juices

3/4 cup coconut milk, canned

cilantro, fresh, chopped

To a 3-quart or larger slow cooker, add oil, scallions, ginger, tomato paste, garam masala, paprika, salt, and whisk. Add chicken and stir until the chicken is evenly covered with spices. Stir in the diced tomatoes with juices.

Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the coconut milk. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.

Serve with fresh cilantro sprinkled over the top of each serving. Delicious over rice or cauliflower rice.

The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.