- 3 lbs boneless skinless organic/free-range chicken breasts, cut into bite-sized pieces (approximately 1 ½ -2 inches)
- 1 tablespoon coconut oil
- 3 garlic cloves lightly crushed but whole
- 1 large white onion small dice
- 1 tablespoon minced fresh ginger root
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1-6 ounce can tomato paste
- 1 tablespoon sugar
- 1-15 ounce can coconut milk
- 1/4 cup flour
- 1/2 cup fresh lightly chopped cilantro leaves
- Chili flakes.
DIRECTIONS
- Heat a large sauté pan to medium heat and one tablespoon coconut oil. When oil is shimmering, add onions and sauté for 1 minute until starting to turn golden brown around the edges.
- Add garlic and ginger and sauté another 30 seconds until fragrant. Add spices, tomato paste, sugar, coconut milk and flour and stir to combine. Cover and cook for 4-5 minutes while you prepare chicken and sauce thickens.
- Add sauce to cold crockpot and then add chicken. Stir to cover chicken in sauce. Cover and cook on high for 2 hours then low for 2 hours. Remove lid and stir to incorporate, then pour into a serving dish.