Slow Cooker Chicken Curry with Coconut Milk recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes

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 calories
carbohydrate: 97.6 g
cholesterol: 43.1 mg
fat: 21.9 g
fiber: 6.8 g
protein: 28.4 g
saturatedFat: 13.5 g
servingSize: -
sodium: 584.4 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Serve curry over rice, sprinkled with remaining cilantro and sliced almonds.

Recipe Yield

3 servings

Recipe Note

I make this curry with chicken, coconut milk, tomatoes, and carrots usually on busy weekends when I have projects around the house and no time to cook.

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