Crockpot Coconut Curry Chicken

I absolutely LOVE busting out my crockpot. It's nice coming home after a long day and dinner is ready. Not to mention, your house smells amazing!

When Troy and I first tried this recipe we were both like "ehh, nothing special." However, when we ate it alone (without the quinoa), it was amazing!

Ingredients
- 4 lbs chicken breasts, chunked
- 4 tbsp coconut oil
- 5 garlic cloves, minced
- 1.5 medium onions, chopped
- 2 cups whole milk
- 2 (6oz) cans tomato paste
- 4 tsp garam masala
- 2 tsp curry powder
- 2 tsp red pepper flakes
- 3 tbsp cornstarch
- 2 tsp sea salt
- 1/2 tsp black pepper

Directions
- Heat coconut oil over medium-high heat. Add onion and garlic and sauté for 4-5 minutes, until translucent.
- Add garam masala, red pepper flakes, and sauté for 1 minute.
- Stir in milk, tomato paste, salt and pepper. - Reduce to low heat and add cornstarch. Whisk until lumps are gone and turn off heat.
- Grease the inside of crockpot with coconut oil. Add chicken chunks, pour sauce over and stir.
- Cover and cook on low for 5 hours.

See original recipe here - http://www.theironyou.com/2014/09/easy-creamy-crock-pot-coconut-curry.html?m=1

See more Morris favorite recipes here - http://fitandfresh15.blogspot.com/p/recipes.html?m=1