Easy Creamy Crock-Pot Coconut Curry Chicken


Serves 6

2 lbs / 900 gr free-range organic chicken breasts, cut into chunks

2 tablespoons coconut oil

3 garlic cloves, minced

1 medium onion, chopped

1 (13.5 oz / 400 ml) can full fat coconut milk (I used BPA-free Natural Value)

1 (6 oz / 170 gr) can tomato paste (I used Muir Glen)

2 teaspoons garam masala

1 teaspoon curry powder

1 teaspoon chili powder

2 tablespoons cornstarch (or arrowroot powder)

1 teaspoon fine grain sea salt

¼ teaspoon ground black pepper


Heat coconut oil in a medium skillet over medium-high heat. Add onion and garlic and saute’ for 4 to 5 minutes, until translucent. Add garam masala, curry powder and chili powder and saute’ for 1 minute, until fragrant.

Stir in coconut milk and tomato paste. 

In a small bowl combine cornstarch with 4 tablespoons of cold water, and gently stir into the coconut milk mixture. Turn off the heat.

Grease the inside of your crockpot bowl with a bit of olive oil. Add chicken chunks, pour the sauce over it, and stir to coat. Cover and cook on low setting for 4 to 5 hours.

When ready, sprinkle with chopped coriander and serve.