Crockpot Coconut Chicken Curry
Serving Size / Yield
- 2 lbs chicken breast; cut into chunks
- 2 Tbs coconut oil
- 3 garlic cloves; chopped
- 1 can coconut milk (add more if needed)
- 1 can tomato puree
- 2 tsp garam masala
- 1 tsp curry powder
- 1 tsp chili powder
Take pan and heat the coconut oil over medium high heat. Then begin to cook the garlic until it becomes brown and fragrant. Then add in the curry powder, chili powder, and toss for 1 minute.
Later add in the coconut milk, tomato puree, salt and pepper. You can add in more coconut milk for a thicker and creamier curry broth. Mix ingredients until they are well combined.
Once it is done set aside. Then add the chicken pieces into the crockpot, pour the curry mixture over the crockpot, stir, close and cook for 5 hours on low.
When it is done, serve with a side of steaming white rice. Enjoy!