Slow Cooker Chicken Curry
Ingredients
The chicken
-
3 - 3 ½
pounds
chicken thighs
-
1
teaspoon
curry spice/powder
-
to taste
salt and pepper
-
¼
cup
canola or cooking oil
The aromatics
-
1
medium
onion, sliced
-
1
tablespoon
minced garlic
-
2-3
sprigs
thyme
-
½-1
teaspoon
paprika
The sauce
-
1 ½ - 2
tablespoons
curry spice/powder
-
1
cup
coconut milk
-
½
cup
chicken broth or water
-
1
leaf
bay leaf
-
1
tablespoon
tomato paste
-
1
piece
scotch bonnet pepper
The vegetables
-
1
pound
potatoes, peeled and cut into medium pieces
-
1
pound
carrots and green beans
-
1
teaspoon
chicken bouillon (optional)
Instructions
- Season the chicken with salt, pepper, and curry spice, then set aside.
- In a skillet, heat oil over medium heat and brown the chicken on both sides for about 4-5 minutes.
- Remove the chicken and drain excess oil, leaving about 2 tablespoons in the skillet.
- Add onions, garlic, thyme, paprika, and curry powder to the skillet, stirring for about 5 minutes.
- Add coconut milk, water, bay leaf, and tomato paste, cooking for another 2 minutes.
- Place the mixture in the slow cooker and add the chicken thighs and potatoes.
- Cook on high for about 3-4 hours or on low for 6-7 hours, adding vegetables in the last hour.
- Adjust seasoning with salt and pepper before serving.
Nutrition Facts (estimated)
Servings
5
Calories
384
Total fat
25g
Total carbohydrates
20g
Total protein
23g
Sodium
285mg
Cholesterol
86mg
You might also like