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Slow Cooker Coconut Chicken Curry
Slow Cooker Coconut Chicken Curry is a rich and creamy curry made easy with curry paste and coconut milk. The chicken is tender and the spices and coconut milk blend to make a sweet mild curry that's ideal for all the family.
Ingredients
- 1 teaspoon rape seed oil
- 3 cloves garlic
- 2 teaspoon grated fresh ginger
- 2 tablespoon curry paste
- 500 grams chicken breast fillets
- 3 medium potatoes diced
- 400 grams can of coconut milk
Instructions
- Heat 1 teaspoon of oil in a pan (or in the slow cooker base if you have a metal slow cooker bowl) and add the 3 crushed cloves of garlic and 2 teaspoons of grated ginger.
- Cook on a medium heat for a couple of minutes.
- Add 2 tablespoons curry paste and cook for another minute.
- Cut 500 grams (1lb) 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 3 medium sized potatoes cut into chunks and mix into the spice and chicken mixture.
- Add a 400 gram (14 oz) can of coconut milk.
- Spoon the curry into the slow cooker bowl and cook for 4 hours on low.
- You can serve this curry as it is or over rice. garnish with in a bowl with toasted cashew nuts, coconut flakes and chopped coriander leaves (cilantro).
Nutrition
Calories: 361kcalCarbohydrates: 4gProtein: 29gFat: 26gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 80mgSodium: 159mgPotassium: 696mgFiber: 0.3gSugar: 1gVitamin A: 1219IUVitamin C: 4mgCalcium: 39mgIron: 4mg