Ingredients
1 can (29 ounces) tomato puree1-1/2 cups plain yogurt1/2 large onion, finely chopped2 tablespoons olive oil4-1/2 teaspoons minced fresh gingerroot4 garlic cloves, minced1 tablespoon garam masala2-1/2 teaspoons salt1-1/2 teaspoons ground cumin1 teaspoon paprika3/4 teaspoon pepper1/2 teaspoon cayenne pepper1/4 teaspoon ground cinnamon2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes1 jalapeno pepper, halved and seeded1 bay leaf1 tablespoon cornstarch1 cup heavy whipping cream Hot cooked basmati riceChopped fresh cilantro, optional
Preparation
In a 5-qt. slow cooker, combine the first 13 ingredients. Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf.
In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.
