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Crock-Pot Indian Curry with Chicken

feastingnotfasting.com
  • 380 minutes
  • Serves 6

INGREDIENTS

2

lbs. chicken breast, cut into 1" pieces

1

medium onion, finely minced

2 tbsp

butter (or coconut oil for dairy free)

1 tbsp

minced garlic

1 tbsp

peeled and grated ginger

2 cups

fresh roma tomatoes, diced

1 tbsp

curry powder

2 tbsp

garam masala

2 tsp

dried turmeric

1 tsp

Thai red curry paste

2 tsp

paprika

1 tbsp

cumin

2 tsp

sugar

1 tsp

salt

4 tbsp

tomato paste

1 can

coconut milk (13.5 oz; I used lite)

1/2 tsp

cayenne pepper (or to taste)

1/2 cup

roughly chopped cilantro