Slow Cooker Coconut Curry Chicken Recipe

Name: Slow Cooker Coconut Curry Chicken Recipe
Total time: 4 hrs 35 mins
Ingredients: 1 tablespoon coconut oil, or as needed; 1 pound skinless, boneless chicken breasts, cubed; 0.5 medium onion, sliced; 1 tablespoon minced garlic; 2 (14 ounce) cans coconut milk; 3 tablespoons red curry paste; 1 cup water; 1 head broccoli, cut into florets; 1 large yellow squash, diced; 2 stalks celery, diced; 0.5 cup shredded carrot; 2 green chile peppers, diced; 2 tablespoons ground cardamom; 1 tablespoon garam masala; 1 tablespoon ground cumin; 2 teaspoons ground cinnamon; salt and ground black pepper to taste

Clean out your vegetable bin with this versatile red coconut curry recipe! Add any veggies you like – shrimp, apples, spinach, or zucchini all work great. For a bolder flavor, double the seasoning quantities; the seasonings and coconut milk are key. Enjoy as a soup/stew or with brown rice or quinoa.

Total time4 hrs 35 mins
Prep time30 mins
Cook time4 hrs 5 mins
Yield6 servings, 6

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Servings

Instructions

Heat oil in a skillet over medium-high heat. Add chicken, onions, and garlic, and brown the chicken on all sides for 5 to 7 minutes.
While browning the chicken, mix the red curry paste with some coconut milk until well blended. Add this mixture to a slow cooker, along with the remaining coconut milk and water. Then, add broccoli, squash, celery, carrot, chile peppers, cardamom, garam masala, cumin, cinnamon, salt, and pepper, followed by the chicken mixture.
Cover and cook on Low for 6 hours or High for 4 hours, or until the vegetables are tender and the chicken is no longer pink.

Nutrition

Calories: 415 kcal
Fat Content: 33 g
Fiber Content: 6 g
Sugar Content: 3 g
Sodium Content: 236 mg
Protein Content: 20 g
Cholesterol Content: 39 mg
Carbohydrate Content: 17 g
Saturated Fat Content: 27 g
Unsaturated Fat Content: 0 g