Slow Cooker Coconut Chicken Curry
A 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
- 2 tbsp unsalted butter
- 1 lb chicken breasts, cubed
- 2 red bell peppers, diced
- 1 large yellow onion, diced
- 1 white potato, diced
- 2 tsp sea or pink Himalayan salt, plus more to taste
- 1/4 tsp Simply Organic® Black Pepper, plus more to taste
- 1/8 tsp Simply Organic® Cayenne
- 1/2 tsp Simply Organic® Garlic Powder
- 1 tsp Simply Organic® Ginger
- 2 tsp Simply Organic® Curry Powder
- 2 cups cooked chickpeas, (drained and rinsed if canned)
- 4 cups chicken or vegetable broth
- 1 can full-fat coconut milk 13.5 ounce
- 2 cups kale, packed and chopped
- 4 cups jasmine or basmati rice, for serving
- cilantro, fresh for garnish
Instructions
- 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.