chicken Masala

I can't get the stupid font to change!! the caps lock aren't even on but it won't go normal! Anyway, this is a super time consuming recipe, but it's worth it. We have it on rice and it's really good :)

CLEAN EATING CHICKEN MASALA

(Makes approximately 5 quarts)
NOTE: Don’t let the ingredient list scare you. Most of the recipe is spices. This is actually a very quick and easy recipe to make!

INGREDIENTS:

• 1 cup unsweetened almond or light coconut milk (I used almond milk)
• 1 tablespoon white or apple cider vinegar
• Juice of 1 lemon
• 2 tablespoons cumin
• 2 teaspoons ground cinnamon
• 2 teaspoons curry
• 1 tablespoon garlic powder
• 2 tablespoons onion powder
• 1 tablespoon garam masala
• 2 teaspoons chili powder
• 1 teaspoon coriander
• 2 teaspoons ground ginger
• 2 (15 ounce) cans light coconut milk, unsweetened
• 5 large (about 7 oz. ea.) chicken breasts, boneless & skinless
• 1 (28 ounce) can diced tomatoes (no sugar added)
• 1 (6 ounce) can tomato paste (no sugar added)
• Fresh cilantro for garnish

DIRECTIONS:

1. Combine all ingredients (except the cilantro) in a 5 quart crock pot and cook on high for 4-6 hours or until chicken is fully cooked. Stir occasionally during cooking process to be sure the chicken gets submerged in the liquids.

NOTE: It will start out looking a bit thick and dry, but the liquids will release into the pot after about an hour or so of cooking. If this does not happen for some reason and you feel it will burn without more liquids, add 1/2 to 1 cup of clean, low-sodium chicken broth. But wait a full hour before doing so.

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