Slow Cooker Coconut Chicken Curry
Slow Cooker Coconut Chicken Curry is a rich and creamy curry, made easy with curry paste and coconut milk.
- 1 tsp rape seed oil
- 3 cloves of garlic
- 2 tsp grated fresh ginger
- 500 g chicken breast fillets
- 3 medium potatoes diced
- 2 tbsp curry paste
- 400 g can of coconut milk
Heat the oil in a pan (or in the slow cooker base if you have a metal slow cooker bowl) and add the garlic and ginger.
Cook on a medium heat for a couple of minutes.
Add the curry paste and cook for another minute.
Cut the chicken breasts into bite sized pieces and add to the pan.
Cook for about 3 minutes until the outside of the chicken takes on some colour.
Add the potatoes and mix into the spice and chicken mixture.
Add the coconut milk.
Spoon the curry into the slow cooker bowl and cook for 4-5 hours on low.
Serve in a bowl with or without rice and top with toasted cashew nuts and crispy coconut
Calories: 454kcalCarbohydrates: 24gProtein: 32gFat: 26gSaturated Fat: 19gCholesterol: 80mgSodium: 174mgPotassium: 1351mgFiber: 4gVitamin A: 1220IUVitamin C: 22mgCalcium: 87mgIron: 9.1mg
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