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Chicken And Vegetable Curry Slow Cooker Recipe

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Slow Cooker Chicken Curry with Coconut Milk & Sweet Potatoes
Slow Cooker Chicken Curry with Coconut Milk & Sweet Potatoes from glutenfreewithlb.com

Description

When it comes to Indian cuisine, curry is one of the most popular and flavorful dishes. This slow cooker chicken and vegetable curry recipe is not only delicious, but also incredibly easy to make. This delicious, comforting dish is packed with aromatic spices, fresh vegetables, and tender chicken. It's the perfect meal to enjoy with family and friends, and it's sure to become one of your family's favorite recipes. The best part about this dish is that it requires minimal effort and can be left to cook in the slow cooker while you attend to other tasks or relax.

This chicken and vegetable curry is a delicious, flavorful dish that is perfect for a busy weeknight dinner. It's full of fresh vegetables, hearty chicken, and fragrant spices. The slow cooker does all the work so you can just sit back and enjoy a delicious dinner. This dish is sure to become a family favorite.

Ingredients

For this delicious slow cooker chicken and vegetable curry, you will need the following ingredients:

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 tablespoon ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 1 pound boneless, skinless chicken breasts, chopped into 1-inch pieces
  • 2 cups fresh or frozen vegetables of your choice (such as bell peppers, carrots, peas, etc.)
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish (optional)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the garlic, onion, and ginger and cook until the onion is softened, about 5 minutes.
  2. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper and cook for 1 minute, stirring constantly.
  3. Transfer the mixture to a 6-quart slow cooker. Add the diced tomatoes, coconut milk, chicken, and vegetables.
  4. Cover and cook on low heat for 5-6 hours or on high heat for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
  5. Season with salt and pepper, to taste. Serve hot, garnished with fresh cilantro, if desired.

Equipment

For this slow cooker chicken and vegetable curry, you will need the following equipment:

  • Large skillet
  • 6-quart slow cooker

Notes

This dish can easily be made vegetarian by substituting the chicken with extra vegetables, such as mushrooms, chickpeas, or tofu. If you want to add more heat, you can increase the amount of cayenne pepper or add other spicy ingredients, such as jalapeños or red pepper flakes.

Nutrition

This slow cooker chicken and vegetable curry is a nutritious and delicious meal. It's packed with protein from the chicken, fiber and vitamins from the vegetables, and healthy fats from the coconut milk. One serving of this dish is approximately 370 calories, with 16 grams of fat, 26 grams of carbohydrates, and 29 grams of protein.

This chicken and vegetable curry is a flavorful, healthy, and easy meal that the whole family will love. It's perfect for busy weeknights, and it's sure to become a family favorite. Give it a try and you won't be disappointed!


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