Slow Cooker Coconut Chicken Curry
A delicious and creamy Slow Cooker Coconut Chicken Curry that's easy to prepare and bursting with flavors.
Equipment
- Slow Cooker
Ingredients
Chicken and Sauce Base
- 500 grams Boneless Chicken Breast or Chicken Thighs
- 2 tablespoons Vegetable Oil
- 2 Medium Onion, finely chopped
- 1 tablespoon Garlic, finely minced
- 0.5 tablespoon Grated Ginger
- 2 tablespoons Curry Powder Refer note 1
- 0.25 cup Tomato paste
- 2 teaspoons Kashmiri Red Chili Powder or Paprika Refer note 2
- 400 ml Coconut Milk Use full-fat coconut milk
- Salt to taste
- Coriander Leaves Use finely chopped, also known as cilantro
Instructions
Preparation
- Heat oil in a pan to start the curry base.
- Add finely chopped onion and cook on medium flame until they start to soften and brown.
- Add minced garlic and ginger, and sauté for a minute to remove the raw smell.
- Add curry powder and sauté for 30 seconds until aromatic, stirring to avoid burning.
Cooking
- Add chicken pieces, the onion-ginger-garlic base, tomato paste, Kashmiri chili powder, salt, and coconut milk to the slow cooker.
- Mix well and cook on high for 3 hours or on low for 5 hours.
- While serving, sprinkle fresh coriander on top.
Notes
1. The curry powder is a mixture of spices. Adjust according to preference. 2. Kashmiri chili powder is used for color and can be substituted with paprika if desired. 3. Add cayenne pepper for additional heat if preferred.
Nutrition
Serving: 100gramsCalories: 454kcalCarbohydrates: 14gProtein: 30gFat: 33gSaturated Fat: 26gCholesterol: 80mgSodium: 329mgPotassium: 975mgFiber: 3gSugar: 5gVitamin A: 317IUVitamin C: 12mgCalcium: 61mgIron: 5mg
Tried this recipe?Let us know how it was!