SLOW COOKER INDIAN CURRY CHICKEN

I know I’ve been throwing a lot of things with turmeric your way lately. Either you’re loving it, or you’ve grown tired of seeing all of your dishes covered in orange spice. My apologies, but I think you’ll see it’s worth it once you try this recipe.

I don’t think I would have made it through the winter without my slow cooker. This paleo slow cooker Indian curry chicken is one of my favorite weeknight meals, along with my root veggie pot roast, because it’s easy to start first thing in the morning and then come home to a hot meal at the end of the day.

A lot of curry recipes use heavy cream, but this one uses coconut milk instead for a creamy base and healthy fats which also make the dish more satiating. I love serving this on top of a bed of warm (grain-free!) cauliflower “rice“. If you haven’t experimented with cauliflower “rice” before, there’s no time like the present! It will definitely change the way you cook in your kitchen.

SLOW COOKER INDIAN CURRY CHICKEN

 

PREP TIME

15 mins

COOK TIME

8 hours

TOTAL TIME

8 hours 15 mins

 

Author: Sonnet

Recipe type: Entree

Serves: 4

INGREDIENTS

• 2 tablespoons tomato paste
• 1 14-oz can full-fat coconut milk
• 3 garlic cloves, minced
• 1 2-inch piece of fresh ginger, minced (about 2 tablespoons)
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 1⁄2 teaspoon salt
• 1 2-inch cinnamon stick
• 2 bay leaves
• 1 1⁄2 pounds organic, free-range chicken thighs (or chicken breasts)
• 1 medium yellow onion, diced
• 1⁄4 cup fresh cilantro, chopped
• Cauliflower rice for serving, optional

INSTRUCTIONS

1. Add tomato paste, coconut milk, garlic, ginger, cumin, turmeric, garam marsala, and salt to a bowl. Mix until incorporated, then add to crockpot/slow cooker.
2. Add cinnamon stick, bay leaves, chicken, and onions to crockpot/slow cooker.
3. Cover and cook on low for 8 hours (or high for 4 hours), until chicken is tender and has reached an internal temperature of 165 degrees F.
4. Remove and discard the cinnamon stick and bay leaves. Shred chicken (if desired) and serve topped with fresh cilantro, over a bed of cauliflower rice.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.