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Crock-Pot Tomato & Coconut Chicken Curry

Gina Marie
  • 2018 minutes
  • Serves

INGREDIENTS

2

lbs of organic boneless skinless chicken thighs

1

yellow onion, chopped

1

delicata squash, seeded and cut into chunks

1 can

full fat coconut milk

1 15 ounce can

of plain tomato sauce

2 cloves

garlic, chopped

1

heaping tbs of red curry paste

2 1/2 tsp

yellow curry powder

1 tsp

minced ginger

1 tsp

cumin

1 tsp

salt

1/2 tsp

black pepper

1/2 tsp

cinnamon

1/2 tsp

gram masala

1/4 tsp

cayenne pepper

1

bunch of curly leaf kale, stems removed and chopped