Crockpot Pumpkin Tikka Masala

This is a recipe which has changed over time. I originally got it from some website, or a few. But like all my recipes, I’ve changed them so much that I feel as if the time has come for me to make it my own. I use Garam Masala. I make it in a crockpot. I use pumpkin. I know I had a recipe with all of these qualities at some point, but I can’t find it anymore. So here’s mine. It also easily converts to vegan or vegetarian as well.

What you need:

·         Bit of Olive Oil

·         1lb. chicken breasts (or more or less)

·         1 29oz. can of tomatoes

·         1 13oz. can of pumpkin

·         8oz. of chicken broth

·         1-2 packets of Trader Joe’s broth concentrate. This stuff is pretty much the only non-whole food on here. But wow. It makes things GOOD if you haven’t tried it yet.

·         3 cloves garlic (omit if doing Low FODMAP)

·         1 in. piece of ginger, chopped

·         1-2 tbsp. of Garam Masala spice

·         1 tbsp. of Paprika

·         2 tsp. salt

·         ½ tsp. pepper

·         ½ tsp. cinnamon

·         ¼ tsp. nutmeg

·         (1) 13oz. can of full fat coconut milk (I prefer this one’s flavor for this recipe).  Hold this until the end!

·         Serve it with rice or cauliflower rice

·         Garnish with Cilantro or other herb if desired.

Method:

·         Drizzle bottom of crockpot with olive oil.

·         Put chicken breasts into the crockpot.

·          Throw everything else in except for the coconut milk.

·         Give it a quick stir.

·         Cook on high for 6-8 hours.

·         Stir in coconut milk just before serving.

·         Serve over rice with cilantro to top it.