Slow Cooker Coconut Chicken Curry Recipe
Course Main Course
Keyword Chicken Curry, coconut, dairy free, egg free, gluten-free, lowfat, slow cooker
Prep Time 15 minutes minutes
Cook Time 4 hours hours
Total Time 4 hours hours 15 minutes minutes
Servings 4 servings
- 1 medium onion
- 2 medium carrot
- 2 clove garlic
- 1 medium bell pepper, green
- 1 medium bell pepper, red
- 1 pound chicken breast
- 1/4 cup tomato paste, canned
- 1 cup coconut milk, unsweetened
- 1 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 3 teaspoon curry powder
- 3 teaspoon garam masala spice
Peel and chop onion and carrots. Mince garlic, chop bell peppers, and cut chicken into cubes.
Add onion and carrots to the bottom of your slow cooker; add in garlic and peppers, then place chicken on top.
In a medium bowl, whisk together tomato paste, coconut milk, salt, pepper, curry powder, and garam masala.
Pour sauce over chicken and veggies, place lid on slow cooker, and cook on high for 3 -4 hours (or on low for 5-6 hours) until veggies are tender and chicken is no longer pink.
About 1/2 hour before serving, cook rice according to the package directions.
Serve curry over brown rice with mango slices on the side.
Calories: 539kcal | Carbohydrates: 66g | Protein: 33g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 686mg | Fiber: 7g | Sugar: 21g