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Slow Cooker Curry Chicken
Prep Time
10
minutes
mins
Cook Time
5
hours
hrs
Total Time
5
hours
hrs
10
minutes
mins
Servings:
6
Author:
Constance Smith - Cosmopolitan Cornbread
Equipment
Crock Pot 4.5 Quart Manual Slow Cooker, Damask Pattern
Ingredients
1
c
diced red onion
6
cloves
garlic
2
Tb
grated fresh ginger
2
Tb
extra virgin olive oil
1
Tb
tomato paste
4
teaspoon
curry powder
2
c
chicken broth
1/2
teaspoon
salt
1
teaspoon
black pepper
3
Tb
"minute" tapioca
1/2
c
dried cranberries
1 1/2
lb
chicken breasts
boneless, skinless
1
teaspoon
cilantro or parsley
1/2
c
cashews
coarsely chopped, optional
1/2
c
coconut milk
canned, full fat or plain yogurt
For Serving:
couscous
rice
riced cauliflower
Instructions
To begin, dice your onion, mince the garlic, and grate the ginger.
Add those and the tomato paste, curry powder, chicken broth, salt, pepper, tapioca, and cranberries to your slow cooker.
Cut the chicken into 1-2 inch pieces and stir them into the crockpot.
Cover and cook on low for 4 1/2 hours.
Stir in the cilantro (or parsley), cashews, and coconut milk (or yogurt).
Ladle over a bed of couscous, rice, or riced cauliflower.
Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/curry-chicken/
Nutrition
Serving:
1
c
|
Calories:
506
kcal
|
Carbohydrates:
46
g
|
Protein:
42
g
|
Fat:
17
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
11
g
|
Cholesterol:
100
mg
|
Sodium:
788
mg
|
Fiber:
4
g
|
Sugar:
18
g
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@CosmopolitanCornbread