Slow Cooker Chicken Curry
This slow cooker chicken curry recipe couldn't be easier--the ingredients all go in at the same time and in just a few hours, dinner's ready! Serve over cauliflower rice sauteed with Indian spices, and garnish with fresh cilantro and a dollop of light sour cream.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 3pounds skinless, boneless chicken breast halves
- 2(14 ounce) cans coconut milk
- 2onions, diced
- 4tablespoons tomato paste
- 4tablespoons minced fresh garlic
- 4tablespoons minced fresh ginger
- 1tablespoon ground cumin
- 1tablespoon ground turmeric
- 1tablespoon garam masala
- 1tablespoon ground coriander
- 1tablespoon curry powder
- 4bay leaves
- 1cinnamon stick
- salt and ground black pepper to taste
Instructions
Step 1
Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.Step 2
Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.