Slow Cooker Chicken Curry
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Well Plated · by Erin Clarke★ 4.6 (152)

Slow Cooker Chicken Curry

NUTRITION · PER SERVING315M COOK
CAL 47%·PRO 89%
CARBS 131G56% OF CAL
9G FIBER0G ADDED0G INTRINSIC117G OTHER5G TOTAL SUGAR
FAT 23G22% OF CAL
8G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender chicken thighs cooked in a creamy coconut curry sauce with sweet potato and bell peppers. Made effortlessly in a slow cooker with warm Indian spices.

mainindiancurrychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 large sweet potato (scrubbed and diced into 1/2-inch pieces)
  • 2 red bell peppers (cored and thinly sliced)
  • 1/4 cup water
  • 1/4 cup freshly squeezed lime juice (about 2 limes)
  • 2 tablespoons curry powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chili powder
  • 1 teaspoon kosher salt
  • 1 1/2 pounds boneless, skinless chicken thighs ((see note below))
  • 1 tablespoon extra virgin olive oil
  • 1 can light coconut milk
  • 2 tablespoons cornstarch (mixed with 3 tablespoons water to create a slurry)
  • For serving: prepared brown rice or quinoa; chopped fresh cilantro
PREP
15M
SODIUM
588MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.