Description
This Slow Cooker Chicken Curry is a flavorful and easy-to-make dish combining tender chicken thighs, sweet potatoes, and bell peppers in a rich, spiced coconut milk sauce. Perfect for a comforting dinner served over brown rice or quinoa, this recipe uses a blend of curry powder, smoked paprika, and cumin to create a warm, aromatic meal with minimal hands-on time.
Ingredients
Units
Scale
Main 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 tablespoons curry powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon kosher salt
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon extra virgin olive oil
- 1 can light coconut milk (14 ounces)
- 2 tablespoons cornstarch mixed with 3 tablespoons water to create a slurry
For Serving
- Prepared brown rice or quinoa
- Chopped fresh cilantro
Instructions
- Prepare the vegetables: Place the diced sweet potatoes and sliced red bell peppers in the bottom of a 5-quart or larger slow cooker. Pour the water and freshly squeezed lime juice over the vegetables.
- Mix the spices: In a small bowl, combine the curry powder, smoked paprika, ground cumin, chili powder, and kosher salt. Sprinkle about two-thirds of this spice mixture evenly over both sides of the chicken thighs and rub to coat thoroughly. Set the remaining spice mixture aside for later.
- Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the seasoned chicken thighs and sear for about 2 minutes on the first side and 1 minute on the second side until browned but not fully cooked.
- Add chicken to slow cooker: Place the seared chicken thighs on top of the vegetables in the slow cooker. Sprinkle the remaining spice mixture over the chicken. Cover and cook on LOW for 5 hours or on HIGH for 3 hours, until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Shred the chicken: Remove the cooked chicken thighs from the slow cooker and place on a cutting board. Once cool enough to handle, cut the chicken into bite-size pieces or shred it using two forks. Set aside.
- Thicken the sauce: Pour the light coconut milk and the cornstarch slurry into the slow cooker. Stir to combine well with the vegetables and cooking liquid. Turn the slow cooker to HIGH, cover, and cook for 15 minutes until the sauce thickens slightly.
- Combine and finish cooking: Return the shredded chicken to the slow cooker and stir to coat the chicken in the thickened sauce. Cover and cook on HIGH for an additional 15 minutes, allowing the flavors to meld and the dish to heat through thoroughly.
- Serve: Serve the chicken curry warm over prepared brown rice or quinoa and garnish with chopped fresh cilantro. Optionally serve with naan bread.
Notes
- Ingredient note: Use boneless, skinless chicken thighs rather than breasts to avoid dryness; chicken breasts cook faster and can dry out in the slow cooker.
- Storage: Refrigerate any leftovers in an airtight container for up to 5 days.
- Reheating: Combine desired portion of rice and curry if needed and warm gently on the stovetop or in the microwave until heated through.
- Freezing: Do not freeze this dish because coconut milk separates and develops an unpleasant texture when frozen.
- For thicker curry sauce, use regular coconut milk instead of light coconut milk.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
