Sort ingredients
nikkabarrel
QR Code
Listen
Pdf
Mix curry powder, garam masala, turmeric, chili powder, and salt together in a small bowl. Set aside.
Heat coconut oil in a non-stick skillet over medium heat. Cook onion until soft and translucent, about 2-3 minutes, stirring often. Add garlic, ginger, spices and tomato paste to the skillet. Combine (this will make a thick paste) and cook until fragrant, about 30 seconds, stirring.
Transfer to the slow cooker. Pour coconut milk and crushed tomatoes. Stir until well combined. Add chicken chunks, stir again until all chicken is coated with sauce, and submerge cinnamon stick.
Cover and cook on low for 6 hours, or until the chicken is tender. Give it a good stir and serve over cauliflower rice or normal rice, with lots of fresh cilantro.