Crock-Pot Tomato & Coconut Chicken Curry
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 [aflink u="http://amzn.to/1quTlMN"]coconut milk[/aflink]
- 1 (15 oz) can of [aflink u="http://amzn.to/1pFG26A"]plain tomato sauce[/aflink]
- 2 cloves of garlic, chopped
- 1 heaping tbs of [aflink u="http://amzn.to/1wdESoO"]red curry paste[/aflink]
- 2 1/2 tsp [aflink u="http://amzn.to/1wdEUwZ"]yellow curry powder[/aflink]
- 1 tsp [aflink u="http://amzn.to/1quTEqO"]minced ginger[/aflink]
- 1 tsp [aflink u="http://amzn.to/WCN19Y"]cumin[/aflink]
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp [aflink u="http://amzn.to/1urMeVx"]cinnamon[/aflink]
- 1/2 tsp [aflink u="http://amzn.to/1lQbm7Y"]gram masala[/aflink]
- 1/4 tsp [aflink u="http://amzn.to/1rSSebZ"]cayenne pepper[/aflink]
- 1 bunch of curly leaf kale, stems removed and chopped
Instructions
- Add the chicken thighs to the bottom of your crock pot with the chopped onion and delicata squash.
- In a separate bowl, whisk together the coconut milk, tomato sauce, garlic, ginger, curry paste and spices. Once whisked together well, pour it on-top of your chicken and squash in the crock pot.
- Cook on low for six hours, adding the kale in the last 15-30 minutes of cooking time.
- Serve over rice, veggies, or simply on it's own! Enjoy!
