Slow Cooker Coconut Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 285.2
- Total Fat: 6.1 g
- Cholesterol: 70.3 mg
- Sodium: 1,293.0 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 5.8 g
- Protein: 29.5 g
View full nutritional breakdown of Slow Cooker Coconut Curry calories by ingredient
Introduction
Found through Greatist, original recipe here: http://sweettreatsmore.com/2012/10/slow-cooker-coconut-curry-chicken/ Found through Greatist, original recipe here: http://sweettreatsmore.com/2012/10/slow-co
oker-coconut-curry-chicken/
Number of Servings: 4
Ingredients
-
2 lb boneless skinless chicken breasts or chicken thighs, cut into cubes
5 large carrots, peeled and diced
1 medium onion, peeled and quartered
2 cloves garlic, peeled
1 large bell pepper, seeded and chopped (I used a green pepper)
1 (5 oz ) can tomato paste
1 (14 oz) can coconut milk
1 1/2 tsp salt
1 tbsp curry powder
1 tbsp garam masala
1 jalapeno, seeded and halved OR 1 tsp crushed red pepper flakes
2 tbsp water
1 1/2 tbsp cornstarch
Directions
1-Grease your slow cooker with Pam. Place the chicken and carrots on the bottom of slow cooker.
2-Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth. ***If your food processor is too small to hold everything, process everything but the coconut milk. Transfer mixture to a medium bowl then mix in the coconut milk.
3-Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6 hours.
4-An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. **This will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.
5-Serve over rice, with Naan, and garnish with cilantro.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user TATTOO_READER.
2-Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth. ***If your food processor is too small to hold everything, process everything but the coconut milk. Transfer mixture to a medium bowl then mix in the coconut milk.
3-Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6 hours.
4-An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. **This will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.
5-Serve over rice, with Naan, and garnish with cilantro.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user TATTOO_READER.