Easy Creamy Crock-Pot Coconut Curry Chicken

It's possible to enjoy comfort food without the guilt. This is a simple meal...perfect for busy weeknights and yummy leftovers. Whip up the sauce in 5 minutes, then toss it in the crock pot and enjoy later. 

Prep Time:
10 Minutes

Cook Time:
5 Hours

Ready In:
5 Hours 10 Minutes


  • 2 lbs free-range organic chicken breasts, cut into chunks
  • 2 tablespoon(s) coconut oil
  • 3 clove(s) garlic cloves (minced)
  • 1 medium onion (chopped)
  • 1 can(s) can full fat coconut milk (I used BPA-free Natural Value)
  • 1 can(s) can tomato paste
  • 2 teaspoon(s) garam masala
  • 1 teaspoon(s) curry powder
  • 1 teaspoon(s) chili powder
  • 2 tablespoon(s) arrowroot powder
  • 1 teaspoon(s) fine grain sea salt
  • 1/4 teaspoon(s) ground black pepper


  1. 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.
  2. Stir in coconut milk and tomato paste. Reduce the heat to low and add arrowroot powder. Whisk until the lumps are gone, turn off the heat.
  3. 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 5 hours.
  4. Sprinkle with chopped coriander before serving.

Recipe from

Have a great recipe you would like to share? Click here to submit your own.

comments powered by Disqus