Ingredients
- 3 Tablespoons butter
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 Tablespoons tandoori spice mix, such as Tandoori Glory Spice Rub
- 3 Tablespoons tomato paste
- 1 can light coconut milk
- 6 boneless, skinless chicken breasts, cut into bite-sized pieces
- cilantro, for serving
Preparation
Step 1
In a large skillet, heat the butter over medium high heat until just melted, add the onion, and sauté about 5 minutes until translucent. Add the garlic and stir to combine. Add the Tandoori Glory Spice Rub, tomato paste, and coconut milk and cook for 5 minutes, or until it begins to thicken. Remove from the heat.
Pour the coconut spice mixture into a slow cooker. Add the chicken pieces and toss to coat. Cook on low for 5 to 6 hours. Serve with steamed rice and sprinkle cilantro over.
In a large skillet, heat the butter over medium high heat until just melted, add the onion, and sauté about 5 minutes until translucent. Add the garlic and stir to combine. Add the Tandoori Glory Spice Rub, tomato paste, and coconut milk and cook for 5 minutes, or until it begins to thicken. Remove from the heat.
Pour the coconut spice mixture into a slow cooker. Add the chicken pieces and toss to coat. Cook on low for 5 to 6 hours. Serve with steamed rice and sprinkle cilantro over.