Cher's Chicken Tikka Masala THM S

1  serving		onion diced
2  lb.		lb. boneless skinless chicken thighs
1  can		1 large whole peeled tomatoes with juices
3  tablespoons		lemon juice
1  tablespoon		paprika
1  tablespoon		dried minced garlic
2  teaspoons		Cher's garam masala
2  teaspoons		ground cumin
1  teaspoon		crushed red pepper (optional)
1  cup		coconut milk
1/2  teaspoon		gluccomannan (add last 20 min cooking)
1  teaspoon		salt
1  tablespoon		Cher's Tandoori Masala
1-1/2  cups		Cauliflower - Fresh
1-1/2  cups		Mushrooms - Fresh, Sliced

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coconut oil in large nonstick skillet on medium heat. Add onion and cook until softened. Add chicken and lemon juice. Cover and cook until the chicken is no longer pink.
Stir in the paprika, minced garlic, garam masala, and cumin; cook and stir 1 minute. Add tomatoes; mix well.
Mix coconut cream in. Sprinkle gluccomannan over the top (if using) and mix in well. Add salt and red pepper to taste, if desired. Bring to a simmer. Reduce heat to low; stirring frequently, simmer 5 minutes or until slightly thickened. At this point you can turn it to low and ignore it until dinner time. Shred or cut chicken into small pieces. I hate touching raw chicken so I always wait until the chicken is cooked before cutting it up. Using chicken thighs ensures they will be moist and flavorful and should fall apart. I'll cut them apart with a kitchen shears while still in the pot sometimes.
Serve over steamed cauliflower or cauli-rice. I love this over cauli-rice but I'm not always motivated enough to make it. It is also good over small pieces of regular steamed fresh or cooked frozen cauliflower. I haven't tried shirataki rice yet but I bet it would be fantastic with that too.
Crock-pot option: Mix everything except the gluccomannan in the crock-pot and cook for 2-3 hours on high or 4-6 hours on low. Spinkle the gluccomannan over the top five min before serving and mix well.