Slow Cooker Chicken Coconut Curry
Slow Cooker Chicken Coconut Curry is creamy, flavorful, and oh-so-delicious served with fluffy naan bread.
Servings: 4 servings
Ingredients
- 2 cans coconut milk
- 1 red onion
- 1 Tbsp minced garlic
- 1 Tbsp salt
- 1 tsp pepper
- 1 Tbsp dried basil
- 2 Tbsp yellow curry powder
- 1 tsp chili powder
- ½ tsp cumin
- 2 lbs chicken breast or tenderloins
- 2 Tbsp water
- 2 Tbsp cornstarch
- Naan bread, cilantro, or rice for serving
Instructions
- To the slow cooker, add the coconut milk, onion, garlic, and seasonings. Stir well, then add the chicken. Cook on LOW for 6-7 hours.
- Once cooked, place the chicken on a plate and shred up the chicken. Whisk together the cornstarch and water in a small bowl.
- Add the shredded chicken back into the slow cooker along with the cornstarch slurry. Cook on LOW for an additional 20 to 30 minutes to thicken the sauce. Serve chicken and sauce over cooked white rice, sprinkle with cilantro, and serve naan bread on the side.
Nutrition
Calories: 680kcal | Carbohydrates: 15g | Protein: 53g | Fat: 47g | Saturated Fat: 38g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 2045mg | Potassium: 1401mg | Fiber: 2g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 8mg | Calcium: 100mg | Iron: 9mg
