Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp coconut oil, melted
  • 3 tbsp tomato paste
  • 1 tbsp cashew butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. In a medium mixing bowl, whisk together the full-fat coconut milk, melted coconut oil, tomato paste, cashew butter, garam masala, turmeric, cumin, paprika, salt, and pepper until the sauce is a uniform deep orange color.
  2. Place the diced onion, minced garlic, and grated ginger at the bottom of the slow cooker.
  3. Layer the chicken thigh pieces on top of the aromatics and pour the prepared cream sauce over the chicken, stirring gently to ensure all meat is coated.
  4. Cover and cook on Low for 6 hours or High for 3 hours.
  5. Once the chicken is tender, stir in the fresh lime juice and garnish with chopped cilantro.