Slow Cooker Chicken Curry
Ingredients
The base
-
1
large
sweet potato, scrubbed and diced into ½-inch pieces
-
2
red bell peppers
cored and thinly sliced
-
¼
cup
water
-
¼
cup
freshly squeezed lime juice (about 2 limes)
The spices
-
2
tablespoons
curry powder
-
2
teaspoons
smoked paprika
-
1
teaspoon
ground cumin
-
1
teaspoon
ground chili powder
-
1
teaspoon
kosher salt
The protein
-
1½
pounds
boneless, skinless chicken thighs
-
1
tablespoon
extra virgin olive oil
The sauce
-
1
can
light coconut milk (14 ounces)
-
2
tablespoons
cornstarch mixed with 3 tablespoons water to create a slurry
For serving
-
to taste
prepared brown rice or quinoa
-
to taste
chopped fresh cilantro
Instructions
- Place the sweet potatoes and bell peppers in the slow cooker and pour water and lime juice over them.
- Combine the spices in a small bowl and season the chicken with 2/3 of the spice mix.
- Sear the chicken in a skillet until brown on both sides.
- Transfer the seared chicken to the slow cooker and top with the remaining spices.
- Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours until the chicken is cooked through.
- Remove the chicken, cut into bite-sized pieces, and set aside.
- Add the coconut milk and cornstarch slurry to the slow cooker and stir.
- Cook on high for 15 minutes until the sauce thickens.
- Return the chicken to the slow cooker, stir, and cook for an additional 15 minutes.
- Serve warm over rice or quinoa, topped with fresh cilantro.
Nutrition Facts (estimated)
Servings
4 servings
Calories
425
Total fat
18g
Total carbohydrates
29g
Total protein
35g
Sodium
20mg
Cholesterol
162mg
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