Yields
4 servings
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.
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ingredients
2
lbs skinless, boneless chicken thighs, cut into cubes
1
yellow onion, diced
4
cloves garlic, minced
1"
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
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directions
Step 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.
Step 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.