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).
SERVINGS: 8
CALORIES: 400 kcal
PREP: 15 minutes
COOK: 8 hours
INGREDIENTS
| 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 |
| 2 tbsp | paprika |
| 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 |
DIRECTIONS
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.
…
Was this helpful?
0 / 0