Slow Cooker Coconut Chicken Curry

  • Makes: 4 to 6 servings

A simple slow cooker coconut chicken curry recipe made with coconut milk, kale and organic spices. Serve over jasmine or basmati rice with fresh cilantro.

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1. In a skillet over medium heat, melt butter. Sprinkle chicken with salt and pepper. Place chicken in pan and cook about 5 minutes, just until the outside begins to brown. Add bell pepper and onion and sauté for 2 more minutes.

2. Into slow cooker, place chicken and vegetables, followed by remaining ingredients, except kale.

3. Place lid on slow cooker and cook on high for about 5 hours, until potatoes and chicken are tender.

4. Add kale to hot curry, then serve over rice and top with fresh cilantro.

To make this recipe dairy-free, substitute olive oil or ghee for the butter.
For a substitute to kale, use spinach or Swiss chard.



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