Slow Cooker Chicken Curry Recipe

Introduction

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14 oz) diced tomatoes, undrained
• 1 can (13.5 oz) coconut milk
• 1/4 cup fresh cilantro, chopped (optional)
• 1 tbsp olive oil

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Transfer the chicken to the slow cooker.
4. Reduce the heat to medium and add the onions to the same skillet. Cook until they are soft and translucent, about 5 minutes.
5. Add the garlic and ginger to the skillet and cook until fragrant, about 1 minute.
6. Add the curry powder, turmeric, cumin, coriander, salt, and black pepper to the skillet and stir to combine. Cook for 1-2 minutes or until fragrant.
7. Add the diced tomatoes to the skillet and stir to combine.
8. Pour the tomato mixture over the chicken in the slow cooker.
9. Add the coconut milk to the slow cooker and stir to combine.
10. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
11. Stir in the chopped cilantro, if using, before serving.

Nutrition

• Calories: 305
• Protein: 25g
• Carbohydrates: 12g
• Fat: 19g
• Saturated Fat: 12g
• Cholesterol: 72mg
• Sodium: 449mg
• Potassium: 732mg
• Fiber: 3g
• Sugar: 5g
• Vitamin A: 430IU
• Vitamin C: 16.9mg
• Calcium: 66mg
• Iron: 4.8mg

Conclusion