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Easy Slow Cooker Chicken Curry with Potatoes and Coconut Milk

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"A super simple mild curry for the slow cooker. If you have cashews, they taste great sprinkled on top afterwards. Feel free to spice it up to your liking. I keep it mild so my kids will eat it, too. You don't need to saute anything in advance, everything just goes in the slow cooker as is. I serve it over rice."
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4 h 15 m servings 387 cals
Original recipe yields 4 servings

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  1. Combine chicken, potatoes, bell pepper, and onion in a slow cooker.
  2. Stir together chicken broth, curry powder, curry paste, cumin, 1 teaspoon salt, and cayenne in a bowl and pour over ingredients in the slow cooker. Mix everything well with a wooden spoon.
  3. Close the slow cooker and cook until chicken is tender, 4 to 5 hours on Low or 2 to 3 hours on High. Add coconut milk 15 minutes before the end of the cooking time and continue cooking until heated through. Season with salt and pepper and sprinkle with chopped cilantro to serve.

Nutrition Facts

Per Serving: 387 calories; 23.8 g fat; 23.9 g carbohydrates; 22.5 g protein; 49 mg cholesterol; 1248 mg sodium. Full nutrition

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