Butter Chicken Curry

Curry Chicken Crockpot Style

Servings: 4-8


2 Tablespoons Rapid Fire MCT Oil

3-4 Tablespoons Garam Masala

1 Teaspoon Cumin Seeds

2-6 Cloves Garlic, Minced

2 Tablespoons Tomato Paste

1 Cup Coconut Milk

1 Thumb Fresh Ginger, Minced

1 Medium Green Chili, Minced

Salt and Pepper to Taste

1 Onion, Chopped Finely

2 Medium Red Peppers, Diced

2 Lbs. Skinless Chicken Breast

¾ Cup Chicken Broth



Heat Rapid Fire MCT Oil in Crockpot, add garam masala, cumin seeds, minced garlic cloves, and gently heat to a crackle.  Add tomato paste, coconut milk, ginger, green chili, salt and pepper, and mix together in crockpot. Add onions, red peppers, chicken, and broth to crockpot mixture.  Mix, cover and cook on high for 4 hours or low for 7 to 8 hours.