- 1 Tbsp. oil
- 1 diced onion
- 3 cloves garlic
- 2 Tbsp. cumin
- 1 Tbsp. coriander
- 1/2 tsp. turmeric
- 1/2 tsp. salt (or more to desired taste)
- 1/4 tsp. cinnamon, red pepper flakes and cayenne pepper
- Juice of 1/2 lemon
- 1 16 oz. can crushed tomatoes
- Bag baby spinach
- 6 boneless skinless chicken thighs
- Can coconut milk
- Cooked basmati rice
In pan, sauté onions and garlic in oil. Add spices and lemon. Add tomatoes and spinach and cook just until wilted. Place this mixture in food processor and purée.
Chop up your chicken and place in slow cooker. Add spinach mixture and coconut milk. Cook on low for 5 hours.
Serve with basmati rice (cook according to package directions).