Slow Cooker Coconut Chicken Curry
A simple slow cooker chicken curry recipe made with coconut milk, kale and organic spices. Serve over jasmine or basmati rice with fresh cilantro.
1 tablespoon unsalted butter
1 pound chicken breasts, cubed
salt and pepper, to taste
1 cup diced red bell pepper
1 cup diced yellow onion
1 cup diced white potato
2 cups cooked chickpeas, drained and rinsed if canned
4 cups chicken or vegetable broth
1 13.5-ounce can full-fat coconut milk
2 teaspoons salt
2 teaspoons Simply Organic Curry Powder
2 teaspoons Simply Organic Ginger
1/2 teaspoon Simply Organic Garlic Powder
1/4 teaspoon Simply Organic Pepper
1/8 teaspoon Simply Organic Cayenne Pepper
2 packed cups kale, chopped
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.
In India, cooks choose from a selection of just-the-right spices to create each individual curry blend. You can do the same, when inspired and time permits. But you can also rely on one of these Curry Powders to create authentic Indian fare any time.
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