Slow Cooker Recipe: Chicken Curry

Introduction

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp cornstarch
• 2 tbsp water
• Fresh cilantro, chopped (optional)

Instructions

1. In a large skillet, heat 1 tbsp of oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Transfer the chicken to the slow cooker.
2. Add the diced onion, minced garlic, grated ginger, curry powder, cumin, coriander, turmeric, and cayenne pepper (if using) to the skillet. Cook for 2-3 minutes, stirring frequently, until the onions are softened.
3. Transfer the onion mixture to the slow cooker.
4. Add the coconut milk, chicken broth, tomato paste, brown sugar, salt, and black pepper to the slow cooker. Stir well to combine.
5. Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.
6. In a small bowl, whisk together the cornstarch and water. Add the mixture to the slow cooker and stir well. Cook on high for an additional 10-15 minutes, until the sauce has thickened.
7. Adjust the seasoning with salt and pepper, if needed.
8. Serve the chicken curry over rice or with naan bread. Garnish with fresh cilantro, if desired.

Nutrition

• Calories: 350
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 105mg
• Sodium: 750mg
• Total Carbohydrates: 11g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 29g

Conclusion