Crockpot Chicken Tikka Masala

Ingredients:

3lbs    Chicken Breast, Boneless, Skinless, cut into 1 1/2″ chunks
1         Onion, Large, diced
4         Garlic Cloves, minced
2T       Ginger
1can   Tomato Puree (29oz)
1 1/2c Greek Yogurt, Plain, Nonfat
1T        Olive Oil
2T        Garam Masala
1t         Tumeric, powder
1T        Cumin
1/2T     Paprika
1t         Salt
3/4t      Cinnamon
3/4t      Black Pepper
2t         Cayenne Pepper (1-3t depending on your heat tolerance)

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2 Bay Leaves

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1c Almond Milk
3T Corn Starch

Directions:

Add everything above the asterisks (******) in a large bowl, mix well ensuring the chicken is well covered.

Dump into crockpot. Add Bay leaves, cover and cook on low 6-8 hours or on high for 4.

Mix together Almond Milk and Corn Starch in a small bowl.

Pour mixture into the Crockpot and gently stir. Continue cooking for an additional 20 minutes to allow the sauce to thicken up.

Serve over brown rice.