Slow Cooker Coconut Chicken Curry

Slow Cooker Coconut Chicken Curry

Total Time: 05h 25m
Hands-on Time: 00h 25m
Makes: 4 - 6 servings

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

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  1. In a skillet over medium heat, melt butter. Sprinkle chicken with salt and pepper, to taste. Place chicken in skillet and cook for about 5 minutes, just until the outside begins to brown. Add bell pepper and onion. Sauté for 2 more minutes.
  2. Into slow cooker, place chicken and vegetables, followed by potato, salt, pepper, cayenne, garlic powder, ginger, curry powder, chickpeas, broth and coconut milk. Cover and cook on high for about 5 hours, until potatoes and chicken are tender.
  3. Add kale to slow cooker and stir in until wilted, then turn off slow cooker. Serve curry over rice, garnished with fresh cilantro.
  1. To make this recipe dairy free, substitute olive oil or ghee for the butter.
  2. For a twist, try spinach or Swiss chard instead of kale.