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Ingredients4 h 20 m servings 707 cals
Original recipe yields 3 servings
- 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.
Per Serving: 707 calories; 21.9 g fat; 97.6 g carbohydrates; 28.4 g protein; 43 mg cholesterol; 584 mg sodium. Full nutrition
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