Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, grated
  • 1 green bell pepper, chopped
  • 1 (14.5 oz / 410g) can diced tomatoes, undrained
  • 1 (10 oz / 283g) can tomato soup
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) chicken broth
  • 2 tbsp (30ml) tomato paste
  • 2 tbsp (30ml) garam masala
  • 1 tbsp (15ml) curry powder
  • 1 tsp (5ml) turmeric powder
  • 1/2 tsp (2.5ml) chili powder (or to taste)
  • 1/2 tsp (2.5ml) salt (or to taste)
  • 1/4 tsp (1.25ml) ground black pepper
  • 2 tablespoons chopped fresh cilantro, for garnish (optional)

Instructions:

  1. Chop the chicken into bite-sized pieces. Dice the onion and bell pepper, mince the garlic, and grate the ginger.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in batches (don't overcrowd the pan!). This step is optional but enhances flavor. Transfer to the slow cooker.
  3. In the slow cooker, combine diced tomatoes, tomato soup, heavy cream, chicken broth, tomato paste, garam masala, curry powder, turmeric, chili powder, salt, and pepper. Stir to combine well.
  4. Add the browned chicken, onion, garlic, ginger, and bell pepper to the slow cooker.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is very tender.
  6. Ensure the chicken is cooked through – a quick check with a fork should show the chicken is very tender and easily falls apart.
  7. Stir well. Garnish with fresh cilantro (if using) and serve hot.