Created by Kimberly Smith
4 pounds boneless skinless chicken breasts or thighs, cut in 1 inch cubes
2 ½ T garam masala
1 ½ T turmeric
2 ½ t ground ginger
2 ½ t salt
2 t pepper
1 ½ t ground coriander
½ t cumin
1/8 t cayenne pepper
24 ounce jar of strained tomatoes
1 onion, minced
4 cloves of garlic, minced
2 T ghee
How to make Cashew Cream:
½ C raw cashews (Place in a bowl and cover with water. Soak while your chicken is in the slow cooker)
½ C water
Blend spice mix and coat chicken.
In slow cooker, add strained tomatoes, onion, garlic, ghee and chicken. Give it a quick stir.
Cook on low for 6-8 hours
Drain water from cashews after they have soaked for 6-8 hours. Place cashews in blender. Add ½ C water and blend until smooth and creamy consistency. With a ladle, remove as much liquid from the slow cooker and add to the blender with the cashew cream and blend.
Add coconut cream mixture back to the slow cooker along with the lime juice, cilantro and scallions. Stir to combine
Whole30, Paleo, Keto, Gluten Free, Dairy Free, Low Carb