Ingredients:
- 2-2/12 lbs organic boneless chicken thighs, cut into chunks
- 1 Tbs coconut oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, crushed
- 1 15-oz can full-fat coconut milk
- 1 small can tomato paste
- 2 tsp garam masala
- 1 tsp curry powder
- 1 tsp chili powder
Instructions
Make the sauce:
1. In a medium skillet, heat the coconut oil over medium heat.
2. Add onion and garlic and cook, stirring often, about 3 minutes.
3. Stir in coconut milk, tomato paste and all spices.
4. Reduce heat to low and whisk in the flour until the lumps are gone.
5. Let simmer 5 minutes.
6. Pour the sauce over the chicken in the slow cooker and stir to coat. Cook on
low setting for 5 hours.
7. Spoon into bowls and top with sliced scallions. Enjoy!
Make the sauce:
1. In a medium skillet, heat the coconut oil over medium heat.
2. Add onion and garlic and cook, stirring often, about 3 minutes.
3. Stir in coconut milk, tomato paste and all spices.
4. Reduce heat to low and whisk in the flour until the lumps are gone.
5. Let simmer 5 minutes.
6. Pour the sauce over the chicken in the slow cooker and stir to coat. Cook on
low setting for 5 hours.
7. Spoon into bowls and top with sliced scallions. Enjoy!
