Slow Cooker Chicken Curry Recipe For When You're Not In a Hurry for Curry (5 Ingredients) by Mei Marcie
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The slow cooker is a great cooking tool for us busy people, either working or raising kids. This easy slow-cooker chicken curry recipe is one of my favorite go-to recipes during the week. I toss the ingredients into the slow cooker before heading out, and am welcomed with first the delicious smell in the air, then the amazing flavor when we sit down for the Indian-inspired dinner.
Try this high-protein recipe the morning of one of your busy days. You'll thank yourself at dinnertime. You only need five simple ingredients for this curry recipe. Here is your short gluten-free shopping list: fresh potatoes (I like Yukon gold potatoes), boneless/skinless chicken breasts or thighs, frozen or canned vegetables, curry powder, a can of coconut milk and optional curry paste for even more curry flavor. (Check out the health benefits of curry and the health benefits of protein.)
Serve this creamy shortcut chicken curry for dinner over rice (we like basmati rice) or your favorite grain.
Cuisine: Indian / Middle Eastern
Prep Time: 10 minutes
Cook Time: 7 to 8 hours
Total Time: 7 to 8 hours
Servings: 6
Ingredients
- 2 - 3 potatoes, washed and cut into chunks
- 2 - 3 boneless/skinless chicken breasts or thighs, cut into bite-sized pieces
- 10 ounces (1 bag) frozen vegetables, thawed, or 14 ounces (1 can) vegetables, drained (green beans, peas, mixed vegetables, etc.)
- 1 - 2 teaspoons curry powder (or to taste)
- 14 ounces (1 can) coconut milk
- curry paste, to taste (optional)
Here's how to make it:
- Put in the potatoes and chicken breast or thighs into the slow cooker.
- Add in vegetables. (Use whatever vegetables you like. I usually grab a bag of mixed vegetables for a variety or frozen carrots.)
- Add in curry powder with coconut milk or curry paste, to taste (if using).
- Cook on low for 7 to 8 hours. Garnish with cilantro, if desired. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
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