Ingredients
2 tablespoons olive oil
2 large, white onions, sliced
2 cloves garlic, minced
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon turmeric
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon salt
2 tablespoons water
1 can (14 ounces) coconut milk
1½ pounds chicken tenders, chopped
2 medium-sized sweet potatoes, peeled and cubed
2 teaspoons garam masala
¼ cup sliced almonds (optional)
4 cups cooked white rice
Directions
Heat olive oil in a large skillet.
Sauté onions and garlic until onions start to caramelize.
Mix coriander, cumin, turmeric, chili powder, paprika, and salt in a small bowl. Add water to create a paste.
Add onions, garlic, seasoning paste, and coconut milk into a medium bowl. Using an immersion or regular blender, mix until smooth. Set aside.
Place sweet potatoes and chicken in a 5-quart slow cooker. Add spice mixture and coat evenly.
Cook on low for 4-5 hours.
30 minutes prior to serving, add the garam masala and the almonds and mix again.
Serve over rice and enjoy!
NUTRITIONAL INFO
PER SERVING
Calories
410 (160 from fat)
Total fat
17g
Saturated fat
10g
Cholesterol
50mg
Sodium
380mg
Carbohydrate
40g (4g dietary fiber, 3g sugar)
Protein
25g
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