Slow Cooker Chicken Curry

Name: Slow Cooker Chicken Curry
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 servings
Ingredients: 2 pounds boneless (skinless chicken thighs, fat trimmed {or you can use chicken of your choice like chicken breasts or tenderloins}); 1 bell pepper (seeds removed, chopped into large chunks (you can also use red, orange or yellow); 1 jalapeño (seeds removed, sliced {optional for spice}); 1/2 of a medium sweet onion (chopped); 5 medium carrots (peeled and chopped); 1 - 15 ounce can of diced tomatoes; 4 garlic cloves (minced); 3/4 cup coconut milk; 1 - 6 ounce can of tomato paste; 2 Tablespoons curry powder; 1 teaspoon cumin; 1/2 teaspoon cayenne red pepper {optional for spice}; 1 teaspoon coriander

Put this recipe in the slow cooker at the start of your day and come home to the warm rich flavors of curry, coconut and cumin in this Slow Cooker Coconut Chicken Curry.

Prep10 min
Cook6 hr
Total6 hr 10 min
Makes6 servings
Calories295

Ingredients

6 servings

2 pounds boneless (skinless chicken thighs, fat trimmed {or you can use chicken of your choice like chicken breasts or tenderloins})
1 bell pepper (seeds removed, chopped into large chunks (you can also use red, orange or yellow)
1 jalapeño (seeds removed, sliced {optional for spice})
1/2 of a medium sweet onion (chopped)
5 medium carrots (peeled and chopped)
1 - 15 ounce can of diced tomatoes
4 garlic cloves (minced)
3/4 cup coconut milk
1 - 6 ounce can of tomato paste
2 Tablespoons curry powder
1 teaspoon cumin
1/2 teaspoon cayenne red pepper {optional for spice}
1 teaspoon coriander

Method

1
Trim the fat off of the chicken thighs. Place the chicken, green pepper, jalapeño, sweet onion, carrot and diced tomatoes in the slow cooker.
2
In a medium mixing bowl whisk together the minced garlic, coconut milk, tomato paste, curry, cumin, cayenne red pepper, coriander and until it is combined.
3
Pour the curry mixture over the chicken and use tongs to cover the chicken and vegetables in the sauce.
4
Cook on low for 4-5 hours (make sure the chicken is cooked through, if not cook an hour longer) or on high for 2 hours. You don't want the chicken to dry out so don't overcook.
5
Serve the chicken curry over brown rice and fresh cilantro and cashews with whole wheat Naan on the side.

Notes

I check my recipe at the 4 hour mark on low to see how the chicken is cooking. Sometimes I will shred it, other times I will leave the chicken in pieces. You just don't want to dry out the chicken so check it to make sure it isn't drying out at the 4 hour mark.