Slow Cooker Coconut Chicken Curry
This coconut chicken curry made in a slow cooker is rich, aromatic, and perfectly creamy, making it ideal for easy dinner prep.
Ingredients
Main Ingredients
- chicken breast
- coconut milk
- curry powder
- ground cumin
- medium onion
- garlic
- ginger
- red bell pepper
- salt and pepper
- lime juice
- Cilantro
Instructions
Steps
- Cube the chicken breasts and prepare all vegetables by slicing the onion, chopping the bell pepper, and mincing garlic.
- In your slow cooker, layer the chicken, onion slices, and red bell pepper. Spread garlic and ginger evenly on top.
- Mix the curry powder, cumin, salt, and pepper together and sprinkle over the layered ingredients.
- Pour the coconut milk over the top of the mixture, ensuring all components are covered.
- Set the slow cooker on low for 4-6 hours. Before serving, stir in lime juice and garnish with cilantro.
Notes
The curry can be stored in the fridge for up to 3 days or frozen for up to 3 months. Thaw before reheating.