Easy Creamy Crock-Pot Coconut Curry Chicken
- Serving Size6
Ingredients
- 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
Directions
1
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.
2
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.
3
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.
4
Cover and cook on low setting for 4 to 5 hours.
5
Sprinkle with chopped coriander before serving.
Recipe adapted from: theironyou.com
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