Slow Cooker Chicken Curry

…aka the easiest thing to make ever!

I couldn’t believe how easy this dish was to put together and how delicious it was. The curry powder, garam masala and coconut milk packs in a lot of flavor. I almost feel like I shouldn’t even post it because it’s so easy. But I like easy and I think others do too 🙂 Plus the last couple of weeks have been b-a-n-a-n-a-s for me so recipes like this are much needed.

Sadly I did not have time to take a prettier picture of this but after 7 hours of cooking on low, the chicken was super tender and shredded very easily.

Hope you all will try this out!

Slow Cooker Chicken Curry
Recipe slightly adapted from The Lemon Bowl

Get

  • 3/4 cup coconut milk, light
  • 3/4 cup chicken stock
  • 15 oz can tomato sauce
  • 1 pound boneless, skinless chicken breasts
  • 1 medium onion, thinly sliced
  • 15 oz can chickpeas, drained and rinsed
  • 2 medium sweet potatoes, diced
  • 2 tablespoons curry powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper
  • 1 cup green peas, frozen
  • Juice of 1 lemon
  • cilantro for garnish

Make
*In the bottom of a slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, garam masala, cayenne, and salt.
*Add chicken breasts, onion, chickpeas, and sweet potatoes. Give it a good stir to ensure everything is coated evenly.
*Cook on low for 7 hours.
*Stir in peas and lemon juice just before serving. Serve over rice or naan and top with cilantro.

Enjoy! 

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