Slow Cooker Chicken Curry
Ingredients
- 2 pounds chicken breasts
- 3 tablespoons yellow curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground corriander
- 1/2 teaspoon cayenne powder
- 2 teaspoons salt
- 2 cans coconut milk 15oz cans
- 1 cup water
- 2 tablespoons butter
- 2 cloves garlic minced
- 4 cups sweet potatoes cut in 1/2" cubes
- 1 yellow onion cut in 1/2" pieces
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 cups cooked brown rice for serving
- cilantro for garnish
Instructions
- In a small bowl combine curry powder, turmeric, coriander, cayenne and salt. Set aside.
- Place coconut milk and water in a 4-6 quart slow cooker.
- Add the bowl butter, garlic, and the bowl of seasonings. Gently whisk until combined.
- Add sweet potatoes, onion and chicken breasts. Stir to combine.
- Cover slow cooker and cook on low for 6-8 hours, or on high for 4-6 hours. Stirring every 2 hours.
- During the last 30 minutes, remove chicken from the slow cooker and shred it with a fork then place back in the slow cooker.
- At the same time, combine cornstarch and water until smooth; stir into slow cooker mixture.
- Serve curry over brown rice with a cilantro garnish.
Fall and winter are the seasons of the crock pot and I have been working hard on expanding my crock pot recipe collection. I got my first crock pot a few years ago and it’s always my go to for a delicious chili, but there is so much more than can be done with it; I previously made this Crock Pot Garlic Parmesan Chicken that was absolutely amazing, and a few years ago I tested out a new recipe that ended up being one of my favorite crock pot meals yet – Chicken Curry! I love a good curry, the warm and slightly spicy flavor is one of the best things to heat you up on a chilly day. Not to mention, it’s awesome to get everything going in the crock pot first thing in the morning and have the rest of your day free without having to worry about making dinner later!
We took a Thai class at one of our favorite cooking schools a few years ago and I gained a new found love for curry. It was great to get to learn about all the types of curry too as I really had no idea what made each color curry different; green curry is the hottest curry, but also the sweetest because it usually has lots of lime juice and coconut milk. Red curry is the spicy curry and gets its color from the large amount of red chili’s in it. And finally, yellow curry – like in this recipe – can come in many varieties, it is the richest of all the curries and is always made with turmeric, which is one of my favorite ingredients right now. Turmeric is so good for you and has been used in India as a spice and medicinal herb for thousands of years; it has powerful anti-inflammatory effects and is a very strong antioxidant. The more turmeric, the better!
Making this curry is very simple; first you start by making a spice mixture with yellow curry powder, turmeric, coriander and cayenne – amazing flavors, right?! You mix that with coconut milk, water, butter, garlic, sweet potatoes and onion in the crock pot. Then you add in your chicken breasts and cook it low and slow for 6-8 hours (or 4-6 hours on high). During the last 30 minutes of cooking, you shred up all the chicken and add it back to the crock pot with a cornstarch slurry – a slurry is a mixture of a starch and a liquid that’s used to thicken. It makes such a big difference in the texture of the curry! Once it’s done cooking, serve it over some brown rice (you can use any kind – brown is just what I prefer for both taste and healthiness) and top with cilantro. Enjoy – this will be one of the best, and easiest, curries you’ve ever made!
