Crockpot Butter Chicken

• 1 Tablespoon olive oil
• 4 cloves garlic (minced )
• 1 14-ounce can coconut milk
• 1 6-ounce can tomato paste
• 2 Tablespoons flour
• 1 Tablespoon fresh ginger(minced )
• 1 Tablespoon curry powder
• 2 teaspoons garam masala
• 1 teaspoon chili powder (or more, to taste)
• 1/2 teaspoon black pepper
• 2 pounds chicken breasts (boneless and skinless, cut into 2-inch pieces)
• 1 can garbanzo beans drained
• 1 cup slivered almonds

Instructions

• Heat olive oil in a large skillet over medium high heat. Add garlic and onion, and sauté until onions become translucent, about 2-3 minutes.
• Stir in coconut milk, tomato paste, flour, ginger, curry powder, garam masala, chili powder, and salt & pepper until well combined and slightly thickened, about 1-2 minute. 
• Place chicken into a slow cooker. Cover with sauce mixture. Add in the garbanzo beans and almonds, stir to coat. Cover and cook on low heat for 6 hours, or high heat for 3 hours. 
• Serve with basmati rice