3 - 3.5 lbs chicken breasts, skinless & boneless, cut into 2" pieces
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4 garlic cloves, crushed
2 medium onions, minced
1/2 inch ginger root, peeled & minced
2 tsp garam masala
1 tsp curry powder
1/2 tsp chili powder
1/3 tsp salt
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1/2 tsp freshly ground black pepper
6 oz can tomato paste
14 oz can coconut milk, light
1/4 cup whole wheat flour
1/4 cup cilantro/scallions, chopped (for garnish)
Cooking spray (I use Misto)

3 - 3.5 lbs chicken breasts, skinless & boneless, cut into 2" pieces 4 garlic cloves, crushed 2 medium onions, minced 1/2 inch ginger root, peeled & minced 2 tsp garam masala 1 tsp curry powder 1/2 tsp chili powder 1/3 tsp salt 1/2 tsp freshly ground black pepper 6 oz can tomato paste 14 oz can coconut milk, light 1/4 cup whole wheat flour 1/4 cup cilantro/scallions, chopped (for garnish)

Preheat a multicooker on Brown/Saute option or a medium skillet on medium heat, and spray with cooking spray. Add garlic, onions and ginger root. Stir frequently for 30 seconds. Add garam masala, curry powder, chili powder, salt, pepper, tomato paste, coconut milk, flour and whisk to combine. Cover and let cook for 3 - 4 minutes or until thickened.
Add chicken to multicooker or if using the skillet transfer sauce to a large crockpot and then add chicken. Stir to cover chicken in sauce. Cover with a lid and cook on High for 3 hours or on Low for 5 hours. Serve hot on a bed of brown rice or quinoa, garnished with cilantro/scallions.
Storage Instructions: Refrigerate covered for up to 3 days or freeze in an airtight container for up to 3 months.