Marinating chicken overnight in coconut milk and spices really gives a boost of flavor! Garam masala is a common Indian spice blend and is now widely available in the spice section of many grocery stores. If you have a well-stocked spice cabinet, you may have the ingredients to make your own—just do a quick Internet search to find a simple recipe. I prefer the ones that are heavy on cinnamon and cloves.
Prep time 30 minutes, plus overnight marinating
Serves 8 to 10
11/2 pounds (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch (2.5 cm) pieces
1 13.5-ounce (398 ml) can coconut milk
2 tablespoons (14 g) ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
6 cloves garlic, minced
1-inch (2.5 cm) knob of ginger, minced (about 1 tablespoon)
1 teaspoon sea salt
1 jalapeño, minced
1/2 cauliflower head
1 medium yellow onion, cut into large chunks
1 red bell pepper, cut into large chunks
2 large tomatoes, cut into large chunks
3 tablespoons (90 g) tomato paste
1 teaspoon garam masala
Juice from 1/2 lime
1/2 cup fresh chopped cilantro
Cauliflower Rice (shown here and here) or Squash Noodles, for serving
1 The day before you make this, place the chicken pieces in a zip-top bag. Mix the coconut milk, cumin, coriander, turmeric, garlic, ginger, salt, and jalapeño in a large measuring cup or small mixing bowl. Pour the mixture into the bag with the chicken and mash the bag around to ensure that all of the chicken is coated. Chill for 4 to 12 hours.
2 On cooking day, place the chicken, marinade, and cauliflower into a 6-quart (5.7 liter) slow cooker.
3 Place the onion, bell pepper, tomatoes, and tomato paste into a food processor. Pulse until everything is chopped fine. Pour it over the chicken and cauliflower in the slow cooker. Give it a stir to coat everything in the marinade and vegetable mixture.
4 Cover and cook on low for 6 to 7 hours (or 3 to 31/2 hours on high).
5 Stir in the garam masala, lime juice, and cilantro.
6 Serve with Cauliflower Rice, zuc-chini noodles, or roasted potatoes.
