In a small pan over medium heat, add the ghee, diced onion, and garlic. Sauté until onions are translucent.
In the slow cooker, add the sautéed onions and garlic, chicken, sweet potatoes, red pepper, green beans, chicken broth, spices, salt, and pepper.
Cook on low for 6 hours.
Stir in coconut milk and cook on low for an additional 30-60 minutes or until hot. Add more salt to taste. If you’d like more curry flavor, add more curry powder to taste.
Serving Size:1/6 of recipe (~1½ cups)
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