1Heat olive oil in a pan over medium high heat.
2Add garlic and onion, and cook, stirring for 2-3 minutes.
3Stir in coconut milk, tomato pasta, flour, garam masala, curry powder, chili powder and ginger powder until well combined and slightly thickened, about 1-2 minutes
4Addsalt and pepper, to taste.
5Place chicken intoslow cooker.
6Add the sauceand combine.
7Cover and cook on low heat for 5 hours.
8Add the cilantro in the last hour
|Serving Size: 1 Recipe (1034g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 147 (12%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 580mg||178 %|
|Sodium 818.7mg||28 %|
|Potassium 2694.9mg||71 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 13.7g|
|Protein 234g||334 %|
Powered by: USDA Nutrition Database
Calories per serving: 1206
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