Coconut Curry Chicken in the Slow Cooker
Description
Made in a slow cooker with tons of vegetables and spices, this red coconut curry is great served alone or over rice.
Ingredients
•
1 tablespoon coconut oil, or as needed
•
1 pound skinless, boneless chicken breasts, cubed
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1/2 medium onion, sliced
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1 tablespoon minced garlic
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2 (14 ounce) cans coconut milk
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3 tablespoons red curry paste
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1 cup water
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1 head broccoli, cut into florets
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1 large yellow squash, diced
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2 stalks celery, diced
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1/2 cup shredded carrot
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2 green chile peppers, diced
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2 tablespoons ground cardamom
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1 tablespoon garam masala
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1 tablespoon ground cumin
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2 teaspoons ground cinnamon
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salt and ground black pepper to taste
Directions
1
Heat oil in a skillet over medium-high heat. Add chicken, onions, and garlic and brown chicken on all sides, 5 to 7 minutes.
2
While browning the cubed chicken, mix red curry paste in some of the coconut milk, just to blend it well. Add to a slow cooker, along with remaining coconut milk and water. Add broccoli, squash, celery, carrot, chile peppers, cardamom, garam masala, cumin, cinnamon, salt, and pepper. Add chicken mixture.
3
Cover and cook until vegetables are tender and chicken is no longer pink in the centers, on Low for 6 hours, or High for 4 hours.