2 Tbsp. coconut oil
1/2 onion, chopped
5 cloves garlic, minced
1 Tbsp. ginger
2 tsp. turmeric
1 Tbsp. garam masala
1 Tbsp. cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cayenne (omit to make less spicy)
1/2 cinnamon
2 lb. boneless, skinless chicken breast or thighs
15 oz. coconut milk
15 oz. tomato sauce
1 cinnamon stick
2 cups thawed frozen green beans (optional)
1/4 cup cilantro, chopped

  • Sauté onion and garlic in coconut oil 5 minutes
  • Add spices and saute an additional 2 minutes
  • Transfer to crockpot and add chicken, coconut milk, tomato sauce and cinnamon stick
  • Cook on high for 3 hours or low for 6 hours
  • Add green beans when there is 1 hour left
  • Serve over rice and garnish with cilantro