It’s the week after Thanksgiving, and I’m pretty sure I’m still stuffed from our Thanksgiving dinner.
We drove to Lubbock, Texas on Wednesday afternoon to spend the holidays with my family. The trip took about 11 hours total with our stops and holiday traffic. We loaded up the car, piled in, and got on the road!
The rest of the evening was spent playing board games, where things got a little competitive. (Side note: Did you know that there’s an entire Scrabble dictionary?)
- 1 1/2 lbs. skinless, boneless chicken thighs, cubed
- 1 1/2 tsp kosher salt (plus more to taste)
- 1/2 tbsp ghee or butter
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1/2 tsp ground turmeric
- 1/2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper (plus more if you want more heat)
- 1/4 tsp ground cardamom
- 1 (14-ounce) can petite diced tomatoes
- 6 tbsp canned full-fat coconut milk
- 1/4 cup fresh cilantro leaves, for garnish
- Place the cubed chicken in a slow cooker and season with 1 tsp of the salt.
- In a medium skillet, melt the ghee or butter over medium heat. Add the onion, garlic, ginger, turmeric, garam masala, coriander, cumin, cayenne, and cardamom. Cook, stirring, until the vegetables are soft and spices are fragrant, about 5 minutes. Transfer to a blender along with the tomatoes and blend until smooth. Pour over the chicken in the slow cooker and add the remaining 1/2 tsp salt.
- Cover and cook on low for 6 hours. Stir in the coconut milk. Serve garnished with cilantro.