top of page


  • 1 1/2 lbs. Chicken Thighs, bone-in skin-on

  • 1 lb. Chicken Thighs, boneless/skinless

  • 2 tbsp. Olive Oil

  • 2 tsp. Onion Powder

  • 3 cloves Garlic, minced

  • 1 inch Ginger Root, grated

  • 3 tbsp. Tomato Paste

  • 5 tsp. Garam Masala

  • 2 tsp. Smoked Paprika

  • 4 tsp. Kosher Salt

  • 10 oz. can Diced Tomatoes

  • 1 cup Heavy Cream

  • 1 cup Coconut Milk (from the carton)

  • Fresh Cilantro, chopped (for topping)

  • 1 tsp. Arrowroot powder










1. De-bone chicken on the bone-in chicken thighs. Chop all chicken pieces into bite sized pieces. Make sure to keep the skin on for the pieces that have it.

2. Add chicken to slow cooker and grate 1 inch knob of ginger over the top.

3. Add all dry spices into the slow cooker and mix well.

4. Add canned diced tomatoes and tomato paste into slow cooker, then mix well again.5.

Lastly, add 1/2 cup coconut milk and mix together thoroughly. Cook on low for 6 hours or high for 3 hours.


Once the slow cooker is done, add the remaining coconut milk, heavy cream, and arrow root (disolved in water first) and mix thoroughly into the chicken. It should help the curry thicken well; serve over cauliflower rice or vegetable of your choice.




bottom of page