Created by QueenBea on January 18, 2020
Step 1: Melt the butter in a skillet and add the chicken, onion, garlic, ginger, curry powder, Garam Masala and salt.
Step 2: Cook for 3 to 4 minutes or until the chicken is no longer pink on the outside but not browned: pour into crock-pot.
Step 3: Pour the soup broth into the skillet and scrape the bits off the bottom; pour into the crock-pot.
Step 4: Stir in the tomato sauce, canned fire roasted diced tomatoes and coconut milk.
Step 5: Cook on low for 6-8 hours or on high for 4 hours.
Step 6: Enjoy!