Coconut Curry Chicken in the Slow Cooker

Name: Coconut Curry Chicken in the Slow Cooker
Prep time: 30 min
Cook time: 245 min
Total time: 275 min
Ingredients: 1 tablespoon coconut oil, or as needed; 1 pound skinless, boneless chicken breasts, cubed; 0.5 medium onion, sliced; 1 tablespoon minced garlic; 2 (14 ounce) cans coconut milk; 3 tablespoons red curry paste; 1 cup water; 1 head broccoli, cut into florets; 1 large yellow squash, diced; 2 stalks celery, diced; 0.5 cup shredded carrot; 2 green chile peppers, diced; 2 tablespoons ground cardamom; 1 tablespoon garam masala; 1 tablespoon ground cumin; 2 teaspoons ground cinnamon; salt and ground black pepper to taste

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This is how we clean out the vegetable bin! You can add pretty much any veggies that you like to this red coconut curry. We've made this with shrimp instead of chicken, added apples, used spinach and zucchini... Have fun! Also, the seasoning quantities are on the "light" side. If you like your seasonings as we do, double them! It's the seasonings and coconut milk that make it. This can be served as a soup/stew, or with brown rice (our fave!), or quinoa.

Recipe by Selayma

Published on July 30, 2014

Coconut Curry Chicken in the Slow Cooker

3

Prep Time:

30 mins

Cook Time:

4 hrs 5 mins

Total Time:

4 hrs 35 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon coconut oil, or as needed
1 pound skinless, boneless chicken breasts, cubed
½ medium onion, sliced
1 tablespoon minced garlic
2 (14 ounce) cans coconut milk
3 tablespoons red curry paste
1 cup water
1 head broccoli, cut into florets
1 large yellow squash, diced
2 stalks celery, diced
½ cup shredded carrot
2 green chile peppers, diced
2 tablespoons ground cardamom
1 tablespoon garam masala
1 tablespoon ground cumin
2 teaspoons ground cinnamon
salt and ground black pepper to taste

Directions

Heat oil in a skillet over medium-high heat. Add chicken, onions, and garlic and brown chicken on all sides, 5 to 7 minutes.
While browning the cubed chicken, mix red curry paste in some of the coconut milk, just to blend it well. Add to a slow cooker, along with remaining coconut milk and water. Add broccoli, squash, celery, carrot, chile peppers, cardamom, garam masala, cumin, cinnamon, salt, and pepper. Add chicken mixture.
Cover and cook until vegetables are tender and chicken is no longer pink in the centers, on Low for 6 hours, or High for 4 hours.

Cook's Note:

You can use shrimp, pork, or beef in this, in addition to other vegetables. Also, if you prefer firmer vegetables, put in all of your hard veggies first, and then about an hour before it's done, add your soft veggies.

Nutrition Facts (per serving)

415	Calories
33g	Fat
17g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 415
% Daily Value *
Total Fat 33g	42%
Saturated Fat 27g	137%
Cholesterol 39mg	13%
Sodium 236mg	10%
Total Carbohydrate 17g	6%
Dietary Fiber 6g	21%
Total Sugars 3g
Protein 20g
Vitamin C 89mg	443%
Calcium 109mg	8%
Iron 7mg	37%
Potassium 808mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.