Description
A delicious and easy-to-make Slow Cooker Chicken Curry that provides comfort and warmth for the whole family.
Ingredients
Scale
- 2 pounds boneless chicken thighs, cut into chunks
- 1 can (14 oz.) coconut milk
- 2 tablespoons red curry paste
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce (or tamari for a gluten-free option)
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or naan bread, for serving
Instructions
- Toss the chicken chunks into your slow cooker. Then pour the coconut milk over the chicken.
- Combine curry paste, chopped onion, minced garlic, grated ginger, soy sauce, cumin, and coriander in a separate bowl with a dash of salt and pepper.
- Pour the spice mixture over the chicken and coconut milk and stir.
- Close the lid and set your slow cooker to low for 6 hours.
- Stir the curry when the cooking time is up and serve over rice or with naan.
Notes
This dish tastes even better the next day, allowing flavors to meld. Store in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg