Slow Cooker Coconut Chicken Curry

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  • Total Time: 0 hrs 0 mins
  • Hands-on Time: 0 hrs 0 mins
  • Makes: 4 to 6

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.



    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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