Slow Cooker Chicken Curry with Potatoes and Coconut Milk

Name: Slow Cooker Chicken Curry with Potatoes and Coconut Milk
Total time: 135 min
Yield: 2 servings
Ingredients: 3 boneless, skinless chicken breasts, cubed; 4 small (3 oz) potatoes, peeled and cubed; 1 red bell pepper, sliced into 1/4-inch strips; 1/2 onion, chopped; 2 cups chicken broth; 2 tbsp mild curry powder; 1 tsp red curry paste; 1 tsp ground cumin; 1 tsp salt, or to taste; 1/2 tsp cayenne pepper, or to taste; 1 (14 oz) can coconut milk; Freshly ground black pepper; 1/4 cup chopped fresh cilantro

Discover an effortless, mild chicken curry packed with potatoes and coconut milk. Simply toss the ingredients in a slow cooker and let it do its magic!

Recipe Info

Prep Time

135 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories387kcal

carbohydrates24g

fat24g

protein23g

Dinner American

Ingredients

3 boneless, skinless chicken breasts, cubed

4 small (3 oz) potatoes, peeled and cubed

1 red bell pepper, sliced into 1/4-inch strips

1/2 onion, chopped

2 cups chicken broth

2 tbsp mild curry powder

1 tsp red curry paste

1 tsp ground cumin

1 tsp salt, or to taste

1/2 tsp cayenne pepper, or to taste

1 (14 oz) can coconut milk

Freshly ground black pepper

1/4 cup chopped fresh cilantro

Directions

Combine the chicken, potatoes, bell pepper, and onion in a slow cooker.

In a bowl, mix together the chicken broth, curry powder, red curry paste, cumin, salt, and cayenne pepper. Pour this mixture into the slow cooker; stir well with a wooden spoon.

Cover the slow cooker and cook on Low for 4 to 5 hours or on High for 2 to 3 hours until the chicken is tender. Add the coconut milk 15 minutes before the end of cooking time, then cook until it's heated through.

Season with salt and black pepper, then garnish with chopped cilantro before serving.