Description
A flavorful and comforting Slow Cooker Chicken Curry featuring tender chicken thighs, sweet potatoes, and bell peppers simmered in a creamy coconut milk sauce, seasoned with aromatic spices and served over brown rice or quinoa.
Ingredients
Units
Scale
Vegetables and Liquids
- 1 large sweet potato scrubbed and diced into 1/2-inch pieces
- 2 red bell peppers cored and thinly sliced
- 1/4 cup water
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 1 can light coconut milk 14 ounces
Spices and Oils
- 2 tablespoons curry powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
Protein
- 1 1/2 pounds boneless, skinless chicken thighs
Thickening Agent
- 2 tablespoons cornstarch mixed with 3 tablespoons water to create a slurry
For Serving
- Prepared brown rice or quinoa
- Chopped fresh cilantro
Instructions
- Prepare Vegetables: Place the sweet potatoes and bell peppers in the bottom of a 5-quart or larger slow cooker. Pour the water and lime juice over the top.
- Mix Spices and Coat Chicken: In a small bowl, combine the curry powder, smoked paprika, ground cumin, ground chili powder, and kosher salt. Place the chicken thighs on a large plate or cutting board and sprinkle both sides with about two-thirds of the spice mix. Rub the spices evenly over the chicken and set the remaining spices aside.
- Pan Sear Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shiny, add the chicken thighs and briefly sear on each side until browned—about 2 minutes on the first side and 1 minute on the second side.
- Slow Cook Chicken and Vegetables: Place the seared chicken thighs on top of the vegetables in the slow cooker. Sprinkle with the remaining spice mixture. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F.
- Shred Chicken: Remove the chicken thighs from the slow cooker and transfer to a cutting board. When cool enough to handle, cut into bite-size pieces or shred with two forks. Set aside.
- Thicken Sauce: Pour the coconut milk and cornstarch slurry into the slow cooker and stir to combine with the vegetables and cooking liquid. Turn the slow cooker to HIGH, cover, and cook for 15 minutes until the sauce thickens slightly.
- Combine and Warm: Return the shredded chicken to the slow cooker and stir to combine and coat with the sauce. Cover and cook for an additional 15 minutes on HIGH until the vegetables and chicken are hot and tender.
- Serve: Serve the chicken curry warm over prepared brown rice or quinoa, garnished with chopped fresh cilantro. Optionally, serve with naan bread.
Notes
- I do not recommend using chicken breasts as they may dry out in the slow cooker. If used, monitor cooking time carefully.
- Store leftovers in the refrigerator for up to 5 days in an airtight container.
- Reheat combining rice and chicken curry either in the microwave or on the stovetop until warmed through.
- Do not freeze the curry as coconut milk tends to separate and become grainy after freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
