Creamy Coconut Chicken Curry in Slow Cooker Recipe

Ingredients

• 2 lbs boneless skinless chicken breasts or thighs
• 1 teaspoon cumin seeds (optional)
• 2-3 tablespoons curry powder
• 1 teaspoon paprika
• Salt, to taste
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tablespoon fresh ginger, grated
• 2 cups diced vegetables of choice (such as carrots, bell peppers, squash, cauliflower, green beans, sweet potatoes) (optional)
• 2 tablespoons extra virgin olive oil or neutral oil of choice
• 1/4 cup tomato paste
• 1 (14 oz) can full-fat coconut milk
• 1 cup chicken broth
• Fresh cilantro, chopped, for serving
• Basmati rice, for serving

Instructions

1. 1

   Prep Chicken: Cube chicken into bite-sized chunks, season with salt, and set aside.

2. 2

   Sauté Spices: In a pan over medium heat, heat the olive oil. Add cumin seeds if using and let them sizzle for 30 seconds.

3. 3

   Cook Onion: Add the finely chopped onion to the pan and cook until it starts to soften, about 3 minutes.

4. 4

   Add Aromatics and Spices: Stir in minced garlic, grated ginger, curry powder, and paprika, cooking until fragrant, about 30 seconds.

5. 5

   Combine in Slow Cooker: Transfer the onion and spice mixture to the slow cooker. Add the seasoned chicken and stir to combine.

6. 6

   Add Liquids and Vegetables: Whisk together the tomato paste, coconut milk, and chicken broth, then pour over the chicken in the slow cooker. If using vegetables, stir them in now.

7. 7

   Slow Cook: Cover and cook on low for 5 hours or on high for 3 hours until the chicken is tender.

8. 8

   Season and Serve: Taste and adjust salt if needed. Serve the curry hot over basmati rice and garnish with fresh chopped cilantro.