This is an healthy slow cooker chicken curry that is aromatic, and deeply spiced (in the warm, rich, flavorful way, not the hot-spicy way).
CALORIES: 400 kcal
PREP: 15 minutes
COOK: 8 hours
|1||large sweet potato (scrubbed and diced into 1/2-inch pieces)|
|2||red bell peppers (cored and thinly sliced)|
|1 /4 cup||water|
|1/4 cup||freshly squeezed lime juice (about 2 limes)|
|2 tbsp||curry powder|
|1 teaspoon||ground cumin|
|1 teaspoon||ground chili powder|
|1 1/2 pounds||boneless, skinless chicken thighs|
|1 tbsp||extra virgin olive oil|
|1 can||light coconut milk (for a thicker, creamier sauce, use regular coconut milk)|
|2 tbsp||cornstarch mixed with 3 tablespoons water to create a slurry|
|recommend not to add any salt!… max 1 teaspoon if you must…|
|For Serving:||prepared brown rice or quinoa; chopped fresh cilantro|
Combine the coconut milk, cornstarch slurry , water and lime juice together in slow cooker.
Mix in the curry, smoked paprika, cumin and chili powder.
Add the sweet potatoes and bell peppers.
Cut the chicken into bite-size pieces and pan sear with the olive oil in large skillet over medium high heat for 3-4 minutes. Add the chicken to the slow cooker.
Cover the slow cooker and cook on low for 8 hrs.
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