This coconut chicken curry has the bold, creamy flavours we love in restaurant versions, but is a cinch to make at home, and far healthier. The method is as simple as adding ingredients to your slow cooker and setting the timer you come home to a beautifully cooked meal thats especially satisfying to eat as the weather gets chilly.
Directions for: Slow Cooker Coconut Chicken Curry
Ingredients
2 lbs skinless, boneless chicken thighs, cut into cubes
1 yellow onion, diced
4 cloves garlic, minced
1" piece fresh ginger, peeled and grated
1 (15 oz) can diced tomatoes
1 cup full-fat canned coconut milk
2 Tbsp mild curry powder
1 tsp ground turmeric
tsp sea salt
1 heaping cup of baby spinach
Warm cooked quinoa, for serving
cup fresh cilantro, roughly chopped
Directions
1. Place all ingredients except baby spinach, quinoa and cilantro in a 6-quart slow cooker. Mix well to combine, cover and set on high for 4 hours or on low for 8 hours.
2. When ready to serve, open the lid and stir in baby spinach to wilt. Ladle curry over cooked quinoa or rice with a sprinkle of fresh cilantro. Serve.
Source and Credits
Courtesy of Tamara Green
See more: Chicken, Dinner, Rice/Grain, Slow Cook, Vegetables
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