2 tablespoons tomato paste
1 14-oz can full-fat coconut milk
3 garlic cloves, minced
1 2-inch piece of fresh ginger, minced (about 2 tablespoons)
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon garam masala
1 1⁄2 teaspoon salt
1 2-inch cinnamon stick
2 bay leaves
1 1⁄2 pounds organic, free-range chicken thighs (or chicken breasts)
1 medium yellow onion, diced
1⁄4 cup fresh cilantro, chopped
Cauliflower Rice for serving, optional
Add tomato paste, coconut milk, garlic, ginger, cumin, turmeric, garam marsala, and salt to a bowl. Mix until incorporated, then add to crockpot/slow cooker.
Add cinnamon stick, bay leaves, chicken, and onions to crockpot/slow cooker.
Cover and cook on low for 8 hours (or high for 4 hours), until chicken is tender and has reached an internal temperature of 165 degrees F.
Remove and discard the cinnamon stick and bay leaves. Shred chicken (if desired) and serve topped with fresh cilantro, over a bed of cauliflower rice.