2 lb. boneless skinless chicken breasts, cut into 1″ pieces
3 cloves garlic, minced
1 tbsp. minced ginger
1 tsp. paprika
1 tsp. ground turmeric
1 tsp. ground coriander
1/2 tsp. ground cumin
1 (15-oz.) can crushed tomatoes
1 1/2 c. low-sodium chicken broth
1/2 c. heavy cream
Freshly ground black pepper
Basmati rice or naan, for serving
1 tbsp. freshly chopped cilantro, for garnish
In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 10 minutes.
Serve over rice or with naan, garnished with cilantro.
Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.