Crockpot Chicken Tikka Masala

• 2 pounds boneless skinless chicken breasts, cut into 1 1/5″ cubes
• 3/4 cup vegetable broth
• 1 large onion, diced
• 1 tbs ginger, minced
• 4 cloves of garlic, minced
• 6 oz. can of tomato paste
• 2 tbs olive oil
• 1 tbs curry powder or garam masala
• 1 tsp tumeric
• ½-1 tsp cayenne pepper (adjust according to your heat preference)
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• 2 1/2 tsp salt
• 1 tsp black pepper
• 1 bay leaf

All Other Ingredients:

• 13.5 oz can unsweetened, full fat coconut milk (blended so that it is well combined)
• 2 tbs arrowroot powder
• juice of 1/2 a lemon
• prepared cauliflower rice for serving

Directions:

1. Place chicken in the crockpot with the broth, onion, ginger, garlic, tomato paste, olive oil, and all of the spices (except bay leaf for now).
2. Stir well to combine.  Place bay leaf on top and cover and cook on low for 6 hours, or on high for 3.
3. When cooking time is done, in a bowl whisk together the arrowroot and the coconut milk. Gently pour and stir into the crockpot with the cooked chicken. Let cook an additional 20 minutes to thicken up.
4. Immediately before serving, stir in the juice of 1/2 a lemon. Serve with prepared cauliflower rice and top with some freshly chopped cilantro.