3 lb boneless, skinless Chicken Breasts, cut into 2-inch pieces
3 tablespoons Vegetable Oil
1 medium Yellow Onion, diced
3 Garlic Cloves, finely chopped
3 tablespoons Grated Ginger
1 tablespoon Lime Juice
1 teaspoon Lime Zest
½ cup Chicken Stock
1 cup Coconut Milk , (if necessary, whisk to combine the liquid and solids before measuring)
6oz can Tomato Paste
1 tablespoon Garam Masala
¾ teaspoon kosher Salt
¼ cup Cilantro Leaves, for garnish (optional)
Cooked Basmati or Jasmine Rice, for serving
Naan, for serving (optional)
In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.
Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.