Are you craving a warming, deeply delicious curry that is slow-cooked to perfection? This coconut chicken curry has the bold, creamy flavours we love in restaurant versions, but is a cinch to make at home, and far healthier. The method is as simple as adding ingredients to your slow cooker and setting the timer – you come home to a beautifully cooked meal that’s especially satisfying to eat as the weather gets chilly. Served on a bed of whole grain quinoa or rice and topped with refreshing cilantro, it’s healthy comfort food done right.
Prep Time: 10 minutes
Cook Time: 4 hours on high, 8 hours on low
Total Time: 4 hours 10 minutes on high, 8 hours 10 minutes on low
2 lbs skinless, boneless chicken thighs, cut into cubes
1 yellow onion, diced
4 cloves garlic, minced
1-inch piece fresh ginger, peeled and grated
1 (15 oz) can diced tomatoes
1 cup full-fat canned coconut milk
2 Tbsp mild curry powder
1 tsp ground turmeric
½ tsp sea salt
1 heaping cup of baby spinach
Warm cooked quinoa, for serving
¼ cup fresh cilantro, roughly chopped
1. Place all ingredients except baby spinach, quinoa and cilantro in a 6-quart slow cooker. Mix well to combine, cover and set on high for 4 hours or on low for 8 hours.
2. When ready to serve, open the lid and stir in baby spinach to wilt. Ladle curry over cooked quinoa or rice with a sprinkle of fresh cilantro. Serve.
Spicy-hot curry is all about the cooling condiments. Smooth things out with this refreshing mint, yogurt and cucumber raita.
Looking for more slow cooker ideas? Try these tasty chicken slow cooker recipes.