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Slow Cooker Coconut Chicken Curry

u003cpu003eA 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.u003c/pu003e
Print Recipe
Prep Time 25 minutes
Cook Time 5 hours
Total Time 5 hours 25 minutes
Servings: 6
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. Add kale to slow cooker and stir in until wilted, then turn off slow cooker. Serve curry over rice, garnished with fresh cilantro.

Notes

u003cliu003eu003cstrong class=u0022recipe-headingu0022u003eRECIPE TIPSu003c/strongu003eu003c/liu003e u003cliu003eTo make this recipe dairy free, substitute olive oil or ghee for the butter.u003c/liu003e u003cliu003eFor a twist, try spinach or Swiss chard instead of kale.u003c/liu003e