Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, grated
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • 1 (28 oz / 800g) can crushed tomatoes
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60g) unsalted butter, cut into pieces
  • 2 tbsp (30ml) tomato paste
  • 1 tbsp brown sugar (packed)
  • 1/4 cup (60ml) chopped fresh cilantro, for garnish (optional)

Instructions:

  1. Toss the cubed chicken with olive oil, onion, garlic, ginger, garam masala, cumin, turmeric, cayenne pepper (if using), salt, and pepper. (Optional: sear the chicken in a hot skillet for added flavour – see Tips & Tricks below.)
  2. Add the crushed tomatoes, heavy cream, butter, tomato paste, and brown sugar to the slow cooker. Stir to combine.
  3. Place the chicken mixture into the slow cooker, ensuring it’s mostly submerged in the sauce.
  4. Cover and cook on Low for 4-6 hours, or on High for 2-3 hours, or until the chicken is cooked through and tender. (Check internal temperature reaches 165°F / 74°C).
  5. For a more shredded consistency, use two forks to gently shred the chicken directly in the slow cooker.
  6. Garnish with fresh cilantro (if desired) and serve hot with your choice of sides.