Description
This coconut curry chicken is a hearty dish that combines tender chicken with potatoes, chickpeas, and aromatic spices.
Ingredients
Scale
- 2 boneless skinless chicken breasts (cubed)
- 2 large potatoes (skinned and diced)
- 1 15 ounce can chickpeas (drained and rinsed)
- 2 large carrots (diced)
- 2 tablespoons vegetable oil
- 1 medium yellow onion (minced)
- 2 cloves garlic (minced)
- 1/2 teaspoon fresh ginger (minced)
- 1 6 ounce can tomato paste
- 3 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt (more to taste)
- 1/2 teaspoon pepper
- 2 15 ounce cans coconut milk (full fat)
- Cilantro and rice (for serving)
Instructions
- Prepare your chicken by chopping it into 2 inch pieces and seasoning with some salt and pepper. Heat a skillet over medium high heat with 1 tablespoon of vegetable oil. Saute the chicken for 5-8 minutes, until just seared on all sides.
- To the slow cooker add your seared chicken, potatoes, chickpeas, and carrots, set aside while you prepare your sauce.
- In the skillet you cooked your chicken, heat your oil over medium high heat, add the onion to the pan and saute for 3-4 minutes. Add in your garlic and ginger and saute for about 1 minute more.
- To the saucepan add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk everything together well, remove from heat.
- Pour your sauce over your chicken and vegetables in the slow cooker, cover with the lid and cook for 4 hours on high, or on low for 8 hours.
- Serve fresh over rice with some chopped cilantro on top.
Notes
- This recipe is great for meal prep as it can be made in advance and reheated.
- Adjust spices to taste depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 23g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg