Chicken Masala

Adapted from www.thegraciouspantry.com - Thanks to Tiffany for the idea.  One of the things that I have found lately is that, even though I love to cook, I rarely follow a "recipe" the way that it is written.  This happens for a variety of reasons:  (1)  I have food allergies/issues and have learned to sub ingredients that I can have for those that I cannot; (2) I sometimes run out of ingredients during the process (as in this time) and have to make do; (3) I just think it would be "better" with what I LIKE in it, so it becomes mine!  These are also reasons, that more often than not, I browse the net and recipe books for "ideas" and then browse the pantry and fridge for what I have on hand and out comes an idea!  Usually the ideas are yummy and edible... sometimes they are not!  But here we go with someone very new to my kitchen... a variety of chicken called Chicken Masala...  Please Share & Enjoy!

1 cup unsweetened almond or light coconut milk (I used almond milk)
1 tbsp. cumin
2 tsp. ground cinnamon
2 tsp. curry powder
1 tbsp. garlic powder
2 tbsp. onion powder
1 tbsp. garam masala
2 tbsp. chili powder
1 tbsp. coriander
1 tbsp. parsley flakes
1 tbsp. dried cilantro
1/4 tsp. crushed red pepper flakes
1 tsp salt (or more to taste after done cooking)
2 (15 oz.) cans light coconut milk, unsweetened
6-8 large chicken breasts, boneless & skinless
1 (28 oz.) can diced tomatoes (no sugar added)
1 (6 oz.) can tomato paste (no sugar added)
Fresh cilantro for garnish

Directions - 2 Options 

Option 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.

Option 2:  Preheat the oven to 400 degrees.  Add chicken and all wet ingredients to the bottom of a dutch oven.  Add all the spices to a bowl pour over chicken.  Put the lid on the dutch oven and place in middle rack.  Cook for 2 to 2.5 hours.  Check after 1 hour.  Be mindful that there will be quite a bit of juice and it may slosh as you pull the rack out. 

I chose Option 2 because I did not have the time to cook in the crock pot.  My chicken turned out very well, although it was not as shredded as some might have liked.  This serves 6-8 people. 

Serve over rice, pasta or mashed potatoes.  Whichever your family prefers!