Easy Creamy Crock-Pot Coconut Curry Chicken

  • Serving Size6


    • 2 lbs chicken breasts, cut into chunks
    • 2 T approved oil
    • 3 garlic cloves, minced
    • 1 medium onion, chopped
    • 1 -13.5 oz can full fat coconut milk
    • 1 -6 oz can tomato paste
    • 2 tsps garam masala
    • 1 tsp curry powder
    • 1 tsp chili powder
    • 2 T arrowroot flour
    • 1 tsp fine grain sea salt
    • ¼ tsp ground black pepper



    Heat approved oil in a medium skillet over medium-high heat. Add onion and garlic and sauté’ for 4 to 5 minutes, until translucent. Add garam masala, curry powder and chili powder and sauté’ for 1 minute, until fragrant.


    Stir in coconut milk, tomato paste, salt, and pepper. Reduce the heat to low.
    In a small bowl combine arrowroot flour with 4 T of cold water, and gently stir into the coconut milk mixture. Turn off the heat.


    Grease the inside of your crockpot bowl with a bit of approved oil. Add chicken chunks, pour the sauce over it, and stir to coat.


    Cover and cook on low setting for 4 to 5 hours.


    Sprinkle with chopped coriander before serving.

    Recipe adapted from: theironyou.com

    Print Recipe

    Recipe Categories