I love the ease of preparing a meal and just leaving it to cook for several hours. I also love a good curry. I have not been able to make to many I have been happy with in the slow cooker but this one is great.I cooked it for only about 5 hours on slow but my slow cooker is reasonably fast.
I also thickened the sauce a little bit near the end of cooking.
I used potato, kumera, cauliflower, beans, onion and red pepper.
I substituted cayenne pepper with chilli flakes and served it with a dollop of plain yoghurt to take the spicy edge off for my little person.
This one is a make again for sure.
Slow Cooker Chicken and Vegetable Curry
Ingredients:
- 1.5 lb. (~700 g) boneless chicken breasts or thighs, cut into chunks
- 6 cups of veggies, chopped (I used one cup each of onion, carrots, green beans, broccoli, tomatoes and red bell pepper. Use what you like or have on hand.)
- 1-14 oz can (~400 ml) of full fat coconut milk
- 1 cup crushed tomatoes (or tomato sauce)
- 1 cup water
- 1 Tablespoon cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground ginger
- 2 teaspoons garlic powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper, optional (I used chilli flakes)
Directions:
- Cut the chicken and veggie into medium-large chunks. Put everything into the crock pot.
- Stir in the coconut milk, crushed tomatoes and water. Then add the spices: cumin, ground coriander, ginger, garlic, cinnamon, salt and cayenne pepper. Stir to combine everything.
- Cook on low for 5-6 hours. [I cooked mine for 8 hours overnight since my current crock pot does not have an automatic shut off function, though, at it came out perfect nonetheless.]
- Serve. Would be great over cauliflower rice, but it’s tasty on its own, too.
