Slow Cooker Coconut Chicken Curry
Easy, healthy and delicious Coconut Curry Chicken made in the Slow Cooker! Perfect for cooler fall weather coming up and busy schedules!
2 lb boneless skinless chicken breasts or chicken thighs (frozen tenders are okay). If using thawed, cut chicken into cubes.
5 large carrots, peeled and diced
1 medium onion, peeled and quartered
1 medium sweet potato, peeled and diced
2 cloves garlic, peeled
1 large bell pepper, seeded and chopped (I used a green pepper)
1 (5 oz ) can tomato paste
1 (14 oz) can coconut milk
1 1/2 tsp salt
1 tbsp curry powder
1 tbsp garam masala
1 jalapeno, seeded and halved OR 1 tsp crushed red pepper flakes
Lightly spray your slow with Coconut Oil Cooking Spray or Pam. Place the chicken, carrots, sweet potato, bell pepper and onion on the bottom of slow cooker.
Place the tomato paste, coconut milk, garam marsala, curry powder, salt, and garlic cloves in a large food processor (or blendtec blender) and process together until mixture is smooth.
Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6-8 hours (may vary depending on your slow cooker). Cook until vegetables are tender and chicken is fully cooked through. Remove the chicken if you put whole tenders in, and shred it, then add back to the pot.
Serve over rice, with Naan, and garnish with cilantro (optional). Also good over cauliflower rice for a low carb option!
- if the sauce seems too runny, an hour or so before serving, you can mix a little cornstarch and water together in a small bowl until cornstarch is dissolved. Then pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. **This will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.
- if the sauce seems to thick, pour a little more coconut milk in!