Crockpot Chicken Curry
Prep Time:10 mins 
Cook Time: 3-5 hours
Total Time: 3-5 hours 10 mins
Servings: 6-8 servings
Ingredients:
- 12-16 bone in chicken thighs
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 12oz coconut milk
- 3oz tomato paste
- 12oz diced tomato (optional)
- 1/4 cup curry powder
- salt to taste
- 1-2 tbsp olive oil for cooking
Directions:
- In a medium bowl whisk together coconut milk, tomato paste, curry power and salt. Set aside.
- Put oil of choice in large pan and heat over medium-high.
- Brown chicken thighs in pan, 1-2 mins on each side. Remove from pan and place in crockpot.
- Add onions and garlic to pan. Sautè for 4-5 mins before adding to the crockpot.
- Add sauce mixture to crockpot. Cook on high for 3 hours, low for 5 hours, or until chicken has reached internal temperature of 185F (higher temperature allows for collagen to break down making for more tender thighs).
- Serve over riced cauliflower or white rice.