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.
Looking for more slow cooker ideas? Try these tasty chicken slow cooker recipes.
If you want to cut the slow cook time to 4 hours, raise the temperature to high.
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.
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, so feel free to pair with a generous dollop of raita or plain yogurt.