1/4 cup butter or ghee
2 pounds boneless, skinless chicken thighs, cut into 1 inch cubes
1 onion, chopped
4 cloves garlic, chopped
1 tablespoons fresh grated ginger
1 1/2 tablespoon medium curry powder
2 teaspoons Garam Masala
1 teaspoon salt
1/2 cup chicken broth
8 ounces tomato sauce
8 ounces fire roasted diced tomatoes
1 cup coconut milk
Melt the butter in a skillet and add the chicken, onion, garlic, ginger, curry powder, Garam Masala and salt.
Cook for 3 to 4 minutes or until the chicken is no longer pink on the outside but not browned: pour into crock-pot.
Pour the soup broth into the skillet and scrape the bits off the bottom; pour into the crock-pot.
Stir in the tomato sauce, canned fire roasted diced tomatoes and coconut milk.
Cook on low for 6-8 hours or on high for 4 hours.
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.