Slow Cooker Chicken Curry with Coconut Milk recipe
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Ingredients
- 2 boneless chicken breasts, cubed 1 (14.5 ounce) can diced tomatoes ½ (14 ounce) can coconut milk 2 medium carrots, sliced 1 onion, finely chopped 1 clove garlic, minced 2 tablespoons mild curry paste 1 tablespoon finely ground almonds 1 small bunch chopped fresh cilantro 1 tablespoon cornstarch 1 tablespoon water, or as needed ¼ cup sliced almonds 1 ½ cups uncooked white rice
Nutrition Info
- 706.7 caloriescarbohydrate: 97.6 gcholesterol: 43.1 mgfat: 21.9 gfiber: 6.8 gprotein: 28.4 gsaturatedFat: 13.5 gservingSize: -sodium: 584.4 mgsugar: 9.5 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Chicken Curry with Coconut Milk
Directions
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Combine chicken, tomatoes, coconut milk, carrots, onion, garlic, curry paste, ground almonds, and 4/5 of the cilantro in the slow cooker and close the lid.
Cook on High until chicken is cooked through, about 4 hours. If sauce is too thin, mix cornstarch with water in a small bowl and stir into the sauce. Cook for an additional 10 minutes.
Meanwhile, bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Serve curry over rice, sprinkled with remaining cilantro and sliced almonds.