Slow Cooker Coconut Chicken Curry
Course: Main DishServings
6
Prep time
25
minutesCooking time
5
hoursCalorieskcal
Total time
5
hours25
minutesA big flavor slow cooker chicken curry recipe made with coconut milk, kale and organic spices. Serve over jasmine or basmati rice, garnished with fresh cilantro.
Ingredients
unsalted butter
chicken breasts, cubed
red bell peppers, diced
large yellow onion, diced
white potato, diced
sea or pink Himalayan salt, plus more to taste
Simply Organic® Black Pepper, plus more to taste
Simply Organic® Cayenne
Simply Organic® Garlic Powder
Simply Organic® Ginger
Simply Organic® Curry Powder
cooked chickpeas, (drained and rinsed if canned)
chicken or vegetable broth
full-fat coconut milk 13.5 ounce
kale, packed and chopped
jasmine or basmati rice, for serving
cilantro, fresh for garnish
Directions
- In a skillet over medium heat, melt butter. Sprinkle chicken with salt and pepper, to taste. Place chicken in skillet and cook for about 5 minutes, just until the outside begins to brown. Add bell pepper and onion. Sauté for 2 more minutes.
- Into slow cooker, place chicken and vegetables, followed by potato, salt, pepper, cayenne, garlic powder, ginger, curry powder, chickpeas, broth and coconut milk. Cover and cook on high for about 5 hours, until potatoes and chicken are tender.
- Add kale to slow cooker and stir in until wilted, then turn off slow cooker. Serve curry over rice, garnished with fresh cilantro.
Notes
- RECIPE TIPS
- To make this recipe dairy free, substitute olive oil or ghee for the butter.
- For a twist, try spinach or Swiss chard instead of kale.
