Slow Cooker Chicken Coconut Curry
Slow Cooker Chicken Coconut Curry
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 servings over rice
Ingredients
- 4 boneless, skinless chicken breasts (cut into 1" chunks)
- 4 yukon gold potatoes (cut into 1" chunks)
- 1 red pepper, sliced
- 1 yellow onion, finely chopped
- 2 1/2 cups chicken broth
- 1 can (14 oz) coconut milk
- 3 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 cup cornstarch
- 1/4 cup cold water
- Jasmine rice, chopped cilantro, chopped cahsews for serving
Instructions
- Place the chunked chicken, potatoes, red pepper, and onion in the bottom of the slow cooker.
- In a mixing bowl combine the chicken broth, coconut milk, curry powder, cumin, and salt. Stir with a wire whisk until combined. Pour into the slow cooker and mix everything together.
- Cook on low heat for 6-8 hours or on high heat for about 4 hours,
- 30 minutes before cook time is done combine cornstarch and cold water in a small bowl. Pour into the slow cooker and stir everything together. Cover with lid and let it cook the remaining 30 minutes. The cornstarch will help thicken the curry.
- Serve over Jasmine rice and garnish with chopped cilantro and chopped cashews. The cashews are a must! They are so yummy with this curry.
Recipe Notes
- If you want a spicier curry add a chopped jalapeno and/or some red cayenne pepper.
- For best result, serve over Jasmine rice or Basmati rice and garnish with chopped cashews & cilantro (if you like it!).
- I do not peel the potatoes but if that's what you prefer then peel them. The potatoes can be peeled or unpeeled.
- Sometimes coconut milk can be solid in the can, which is ok, just mix it into the chicken broth until it's smooth again. When I am at the store getting coconut milk, I always shake the can to make sure it's liquid.
Recipes Source ==> togetherasfamily
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