Slow Cooker Coconut Chicken Curry
View original ↗
365 Days of Slow Cooking · by Karen

Slow Cooker Coconut Chicken Curry

NUTRITION · PER SERVING360M COOK
CAL 34%·PRO 61%
CARBS 82G48% OF CAL
4G FIBER73G OTHER5G TOTAL SUGAR
FAT 25G34% OF CAL
16G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A slow-cooker coconut chicken curry loaded with potatoes, carrots, and aromatic curry spices. Rich and deeply flavored, serving over rice for a satisfying meal.

mainindiancurrychickendairy free
View the full recipe on 365 Days of Slow Cooking →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 small yellow onion, diced
  • 1 tsp olive oil
  • 4 garlic cloves, minced
  • 2 tsp minced ginger root
  • 1 Tbsp tomato paste
  • 1 lb yellow potatoes, diced into cubes (about 2 large potatoes)
  • 1 1/2 lbs boneless, skinless chicken thighs, frozen
  • 1 large carrot, thinly sliced into rounds
  • 1 red pepper, diced
  • 1/4 tsp salt
  • 1 (13.5 oz) full fat coconut milk
  • 1 Tbsp soy sauce
  • 1 Tbsp minute tapioca (found next to the jello/gelatin usually)
  • 3 Tbsp red curry paste (I used this brand it’s pretty easy to find in normal grocery stores)
  • 1 Tbsp cornstarch
  • 1 Tbsp water
  • 1 fresh lime, juiced
  • Salt and pepper
  • Hot cooked rice, for serving
PREP
—
SODIUM
774MG
ESTIMATE
COMPLETE

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