CrockPot Tomato and Coconut Chicken
🍳 Cook: 480 min
Ingredients
| 2 pounds | 905 g | organic chicken thighs, bones and skin removed |
| 1 | onion, chopped | |
| 1 can | full fat coconut milk, unsweetened | |
| 1 cup | 240 ml | tomato, chopped and pureed |
| 2 cloves | garlic, chopped | |
| 1 tablespoon | 15 ml | red curry paste |
| 2 1/2 teaspoon | 13 ml | yellow curry powder |
| 1 teaspoon | 5 ml | ginger, minced |
| 1 teaspoon | 5 ml | cumin |
| 1/2 teaspoon | 2.5 ml | garam masala |
| 1/2 teaspoon | 2.5 ml | cinnamon |
| 1/4 teaspoon | 1.3 ml | cayenne pepper |
| — | salt and pepper to taste | |
| 1 bunch | kale leaves, stems removed |
Instructions
- Place all ingredients except for the kale in the CrockPot.
- Close the lid and cook on high for 5 hours or on low for 8 hours.
- An hour before the cooking time ends, add in the kale leaves.
- Continue cooking until the chicken is cooked through.