Meals that include your protein, carbs and veggies all in one by tossing everything into a pot? Count me in! This Slow Cooker Coconut Chicken Curry is packed with flavor but mild enough for the whole family to enjoy.
Highlights
Ingredient Notes
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Curry powder is a spice blend made from spices like chili powder, cumin, turmeric and more
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Curry paste is made from peppers, garlic and other spices
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The combination of these gives you a smoky, mildly spicy and flavorful combination perfect for chicken
Preparation Notes
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This recipe only requires a small amount of chopping
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There is no pre-cooking/browning or other work involved
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Simply toss everything into the slow cooker for a simple to make meal that is not simple on flavor
Equipment Notes
Recipe Notes
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If your family does not care for the spinach, you can leave it out
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If you’d like a spicier dish, add a pinch or two of red pepper flakes or an additional tablespoon of curry paste
How To Prep Ahead
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Add all ingredients to a freezer safe container or zipper bag
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Store in fridge up to 3 days or freezer up to 3 months
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Thaw fully before cooking
How To Store Leftovers
- Let cool completely then store in air tight containers in fridge up to 3 days
Related Recipes
Slow Cooker Coconut Curry Chicken
Equipment
Ingredients
- 1 pound boneless skinless chicken (cut into bite sized pieces)
- 6 oz baby potatoes (halved or quartered)
- 1/2 cup diced yellow onion
- 2 teaspoons jarred minced garlic
- 2 teaspoons curry powder
- 1 teaspoon dried ginger
- 1 teaspoon salt
- 2 tablespoons red curry paste
- 2 tablespoons tomato paste
- 15 oz can coconut milk
- 2 oz baby spinach
Instructions
- Add all ingredients to the slow cooker and stir to combine
- Cover and cook on high for 3-4 hours or low for 6-8
Notes
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If your family does not care for the spinach, you can leave it out
-
If you’d like a spicier dish, add a pinch or two of red pepper flakes or an additional tablespoon of curry paste
-
Prep ahead: Add all ingredients to a freezer safe container/zipper bag, store in fridge up to 3 days or freezer up to 3 months, thaw fully before cooking
- Let leftovers cool completely then store in air tight containers in fridge up to 3 days
Nutrition
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