This is also a great way to use up leftover roast chicken or turkey; chop and add it to the sauce instead of the chicken breasts.
Canola or olive oil, for cooking
3-4 skinless, boneless chicken breasts or thighs
1 onion, finely chopped
1 tbsp (15 mL) grated ginger
3 garlic cloves, crushed
1 tsp (5 mL) chili powder
1/4 tsp. (1 mL) cinnamon
1 19 oz (540 mL) can diced tomatoes, undrained
1 5.5 oz (156 mL) can tomato paste
1-2 tsp (5-10 mL) garam masala (optional)
1 cup (250 mL) plain yogurt
1/2 cup (125 mL) half and half (or whipping cream)
Salt and pepper
Steamed basmati rice, for serving with
In a large skillet set over medium-high heat, cook the chicken breasts in a drizzle of oil until browned on both sides. Set aside, or transfer to a slow cooker.
Add a little more oil to the skillet and cook the onion until starting to brown. Add the ginger and garlic and cook for another minute, then add the chili powder and cinnamon and cook for another minute. Slice the chicken on a slight diagonal; don’t worry if it’s not cooked through.
Add the tomatoes and tomato paste and bring to a simmer; pour over the chicken in the slow cooker and set on low for 5-6 hours or high for 2 hours, or return the chicken to the skillet, cover and simmer for 20-30 minutes, or until the sauce is thickened and the chicken is cooked through.Turn the heat down to low and stir in the garam masala, yogurt and cream, if you’re using it. Season with salt and pepper, if it needs it.
Serve immediately, with rice.