Slow Cooker Chicken Curry
This dish looks, smells, and tastes fantastic with its comforting Indian flavors.
Servings: 9 people
Calories: 309kcal
Equipment
- Minimum Slow Cooker size: 5 quarts
Ingredients
- 1 pound boneless and skinless chicken breasts cut into bite-sized pieces
- 1 onion medium, thinly sliced
- 15 ounces chickpeas can
- 4 to 6 red potatoes small, cubed
- 4 carrots medium, chopped
- 1 1/2 cups coconut milk
- 1/2 cup chicken stock
- 3 to 4 tomatoes large, chopped
- 2 tablespoons tomato paste
- 2 tablespoons curry powder
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1 cup green peas frozen
- 2 tablespoons lemon juice
- 1 teaspoon ginger fresh, grated
- 1/4 cup cilantro chopped, optional
Instructions
- Mix together coconut milk, chicken stock, tomato paste, curry powder, salt, cumin, and cayenne. Add chicken breasts, onion, chickpeas, carrots, tomatoes, and potatoes. Cook on high for 4 hours. Add frozen peas, lemon juice, and fresh ginger during the last 10 minutes of cooking. Or, if you do not plan to serve right away add these last ingredients while the slow cooker is set to warm.
Nutrition
Serving: 1.25cups | Calories: 309kcal | Carbohydrates: 39g | Protein: 18g | Fat: 11g | Saturated Fat: 8g | Sodium: 543mg | Fiber: 7g | Sugar: 6g |
| SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11