Crock-Pot Tomato & Coconut Chicken Curry


  • 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=""]coconut milk[/aflink]
  • 1 (15 oz) can of [aflink u=""]plain tomato sauce[/aflink]
  • 2 cloves of garlic, chopped
  • 1 heaping tbs of [aflink u=""]red curry paste[/aflink]
  • 2 1/2 tsp [aflink u=""]yellow curry powder[/aflink]
  • 1 tsp [aflink u=""]minced ginger[/aflink]
  • 1 tsp [aflink u=""]cumin[/aflink]
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp [aflink u=""]cinnamon[/aflink]
  • 1/2 tsp [aflink u=""]gram masala[/aflink]
  • 1/4 tsp [aflink u=""]cayenne pepper[/aflink]
  • 1 bunch of curly leaf kale, stems removed and chopped


  1. Add the chicken thighs to the bottom of your crock pot with the chopped onion and delicata squash.
  2. 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.
  3. Cook on low for six hours, adding the kale in the last 15-30 minutes of cooking time.
  4. Serve over rice, veggies, or simply on it's own! Enjoy!


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