Slow Cooker Chicken Curry with Coconut Milk
Deliciously tender chicken thighs slow cooked with spices and finished off with some coconut milk, this Slow Cooker Chicken Curry with Coconut Milk will be your next chicken dinner that is a winner!
- 1 ½ lbs chicken thighs
- 2 tbsp olive oil
- 3 cloves garlic , minced
- 1 tsp grated ginger
- ½ tsp turmeric powder
- 1 red onion , chopped
- 3 roma tomatoes , chopped
- 1 tsp cayenne pepper
- 1 ½ tsp garam masala
- ½ tsp cumin powder
- ½ tsp coriander powder
- salt , to taste
- 1 can coconut milk 13.5 oz can
- ¼ cup chopped cilantro
Add all the ingredients except the coconut milk and cilantro to the slow cooker. Give it a quick mix and set the slow cooker to high. Cook for 2- ½ hours.
Add the coconut milk, mix well and let it cook for another hour.
Garnish with cilantro and set it to warm setting till it is time to serve. Serve with rice or chapatis.
Calories: 1860kcal | Carbohydrates: 26g | Protein: 115g | Fat: 143g | Saturated Fat: 34g | Cholesterol: 666mg | Sodium: 545mg | Potassium: 2068mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3100IU | Vitamin C: 40.6mg | Calcium: 115mg | Iron: 6.4mg