• 10 chicken thighs cut into chunks
  • 1 tbsp coconut oil
  • 1 sweet onion (large, diced)
  • 1 garlic cloves (minced)
  • 4 tsps garam masala
  • 1 cup natural peanut butter
  • 1/2 cup coconut milk
  • 11/2 cups canned tomatoes diced
  • 2 cups chicken stock
  • 2 tsps sucanat or muscavado sugar or honey
  • 1 can chickpeas
  • 3 cups butternut squash (cubed, or sweet potato)


  • STEP 1
    1. In a large saucepan, add the coconut oil on high. When fully melted, throw in the chicken pieces and quickly sear. Add in onion and garam masala and coat.
  • STEP 2
    2. Pour this into the crockpot and add the peanut butter, coating all the chicken.
  • STEP 3
    3. Add the rest of ingredients except the chickpeas and squash and set on low for 8-10 hours.
  • STEP 4
    4. In the last two hours, add in the chickpeas and squash.
  • STEP 5
    5.Garnish with chopped peanuts if you like.

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