Ingredients
Scale
- 2 lbs (900 g) chicken thighs, boneless and skinless
- 1 can (14 oz/400 ml) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup (240 ml) chicken broth
- 1 red bell pepper, chopped
- 1 cup (150 g) frozen peas
- Fresh cilantro, for garnish
Instructions
- In a slow cooker, place the chicken thighs at the bottom.
- In a bowl, mix together coconut milk, chopped onion, garlic, ginger, curry powder, turmeric, salt, black pepper, and chicken broth. Pour the mixture over the chicken.
- Add chopped red bell pepper and frozen peas on top.
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and cooked through.
- Once done, shred the chicken slightly with two forks and stir the curry. Serve hot, garnished with fresh cilantro.
Notes
- Serve with rice or naan for a complete meal.
- This recipe can be adjusted by adding more vegetables like carrots or spinach.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: slow cooker chicken curry, coconut curry, easy chicken curry