recipe:
1 cup unsweetened almond or light coconut milk (I used almond milk)
1 tbsp. white vinegar
Juice of 1 lemon
2 tbsp. cumin
2 tsp. ground cinnamon
2 tsp. curry
1 tbsp. garlic powder
2 tbsp. onion powder
1 tbsp. garam masala
2 tsp. chili powder
1 tsp. coriander
2 tsp. ground ginger
2 (15 oz.) cans light coconut milk, unsweetened
5 large chicken breasts, boneless & skinless
1 (28 oz.) can diced tomatoes (no sugar added)
1 (6 oz.) can tomato paste (no sugar added)
Fresh cilantro for garnish
directions:
Combine all ingredients (except the cilantro) in a 5 quart crock pot and cook on high for 4-6 hours or until chicken is fully cooked. Stir occasionally during cooking process to be sure the chicken gets submerged in the liquids.
NOTE: It will start out looking a bit thick and dry, but the liquids will release into the pot after about an hour or so of cooking. If this does not happen for some reason and you feel it will burn without more liquids, add 1/2 to 1 cup of clean, low-sodium chicken broth. But wait a full hour before doing so.