Ingredients
- 2.5 pounds chicken tenderloins or boneless, skinless breasts
- 2 bell peppers cut into strips
- 1 large onion, diced
- 2 cans full fat coconut milk (15 oz)
- 2 cans tomato paste (6 oz)
- 1 rounded tablespoon curry powder
- 1 teaspoon garam marsala
- 2 teaspoons mineral salt
- 1 teaspoon red pepper flakes
- 4 garlic cloves, minced
- 2 cups of frozen cauliflower rice (optional)
Instructions
1. Place all ingredients (except the cauliflower) in the crockpot and stir. Cover and cook on low for 5-6 hours. If adding cauliflower, add it in the last hour.
2. If using chicken breasts, break it up a little as it cooks. Taste & adjust the seasonings to your family’s taste – if you don’t love heat then pull back on the red pepper flakes.
3. Serve over rice. (I often double the recipe so that we have leftovers)