Slow Cooker Coconut Chicken Curry
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 2 tablespoons extra virgin olive oil or neutral oil of choice
- 1 teaspoon cumin seeds (optional)
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tablespoon fresh ginger, grated
- 2-3 tablespoons curry powder
- 1 teaspoon paprika
- 1/4 cup tomato paste
- 1 14 oz can full-fat coconut milk
- 1 cup chicken broth
- 2 cups diced vegetables of choice (optional)
- Salt, to taste
- Fresh cilantro, chopped, for serving
- Basmati rice, for serving
Instructions
- Cut chicken into bite-sized pieces, season lightly with salt, and set aside.
- Heat oil in a skillet over medium heat. Add cumin seeds (if using) and let them sizzle for 30 seconds.
- Add chopped onion and sauté until softened, about 3 minutes.
- Stir in garlic, ginger, curry powder, and paprika. Cook for another 30 seconds until fragrant.
- Transfer the mixture to the slow cooker and add chicken pieces. Stir to combine.
- In a bowl, whisk together tomato paste, coconut milk, and chicken broth. Pour over the chicken in the slow cooker.
- Add vegetables if using, and stir everything gently to combine.
- Cover and cook on high for 3 hours (or low for 5 hours), until chicken is tender.
- Taste and adjust seasoning with salt if needed. Serve over rice and garnish with fresh cilantro.
Notes
Use thighs for juicier results. Add your favorite vegetables for a more hearty dish. Can be made ahead and reheated the next day.
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