Slow Cooker Chicken Curry

  • Ready in 5h 15m

  • Serves 4

  • 554 calories

  • 31.76g carbs

Slow Cooker Chicken Curry is a gluten free and dairy free recipe with 4 servings. This main course has 557 calories, 39g of protein, and 32g of fat per serving. For $3.18 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe is liked by 684 foodies and cooks. It is a rather expensive recipe for fans of Indian food. This recipe from Well Plated requires ground chili powder, bell peppers —, paprika, and ground cumin. From preparation to the plate, this recipe takes about 5 hours and 15 minutes.

14 ingredients

  1. 1 large sweet potato
  2. 2 bell peppers
  3. 1/4 cups water
  4. 1 cup low sodium chicken broth
  5. 1/4 cups lime juice
  6. 2 tbsps curry powder
  7. 2 tsps smoked paprika
  8. 1 tsp ground cumin
  9. 1 tsp chili powder
  10. 1 tsp kosher salt
  11. 2 lb skinless boneless chicken thighs
  12. 1 tbsp extra virgin olive oil
  13. 1 can coconut milk
  14. 2 tbsps cornstarch

Instructions

  1. Place the sweet potatoes and bell peppers in the bottom of a 5-quart or larger slow cooker.
  2. Pour the water and lime juice over the top.
  3. In a small bowl, combine the curry, smoked paprika, cumin, chili powder, and salt.
  4. Place the chicken thighs on a large plate or cutting board, and sprinkle both sides with about 2/3 of the spice mix. Rub to coat, then set the remain spice mixture aside.
  5. Heat the olive oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken thighs and briefly pan sear on each side, just until brown about 2 minutes for the first side and 1 minute for the second side.
  6. Place the seared chicken in the slow cooker, on top of the vegetables.
  7. Sprinkle with the remaining spice mixture. Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until the chicken is cooked through. It should register 165 degrees F on an instant read thermometer.
  8. Remove the chicken thighs from the slow cooker and transfer to a cutting board. Once cool enough to handle, cut the chicken into bite-size pieces or shred it with two forks. Set aside.
  9. Pour the coconut milk and cornstarch slurry into the slow cooker, and stir to combine with the vegetables and cooking liquid. Turn the slow cooker heat to high, cover, and let cook 15 minutes, until the sauce thickens slightly. Return the chicken to the slow cooker and stir to combine and coat the chicken in the sauce. Recover and cook 15 additional minutes, until the vegetables and chicken are hot and tender.
  10. Serve warm over rice or quinoa or with naan, topped with fresh cilantro.
Slow Cooker Chicken Curry

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