Description
A flavorful and comforting slow cooker chicken curry made with tender chicken thighs, sweet potatoes, and bell peppers simmered in a creamy coconut milk sauce infused with fragrant spices. This easy-to-make recipe delivers a rich, aromatic dish perfect for a wholesome weeknight dinner, served over brown rice or quinoa and garnished with fresh cilantro.
Ingredients
Units
Scale
Vegetables
- 1 large sweet potato, scrubbed and diced into 1/2-inch pieces
- 2 red bell peppers, cored and thinly sliced
Liquids & Others
- 1/4 cup water
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 1 can light coconut milk (14 ounces; for a thicker, creamier sauce, use regular coconut milk)
- 2 tablespoons cornstarch mixed with 3 tablespoons water to create a slurry
- 1 tablespoon extra virgin olive oil
Spices & Seasonings
- 2 tablespoons curry powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon kosher salt
Protein
- 1 1/2 pounds boneless, skinless chicken thighs
For Serving
- Prepared brown rice or quinoa
- Chopped fresh cilantro
Instructions
- Prepare the vegetables: Place the diced sweet potatoes and sliced red bell peppers in the bottom of a 5-quart or larger slow cooker. Pour the water and freshly squeezed lime juice evenly over the vegetables.
- Mix the spices: In a small bowl, combine the curry powder, smoked paprika, ground cumin, ground chili powder, and kosher salt. This will form the spice blend for the chicken.
- Season the chicken: Lay the boneless, skinless chicken thighs on a large plate or cutting board. Sprinkle both sides with about two-thirds of the spice mix. Rub them thoroughly to coat each piece evenly. Reserve the remaining spice mixture for later.
- Sear the chicken: Heat the extra virgin olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken thighs. Sear them briefly on each side—approximately 2 minutes on the first side and 1 minute on the second—until nicely browned to enhance flavor.
- Slow cook the chicken and vegetables: Transfer the seared chicken thighs on top of the vegetables in the slow cooker. Sprinkle the remaining spice mixture over the chicken. 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 fully cooked and registers 165°F on an instant-read thermometer.
- Shred or chop the chicken: Remove the cooked chicken thighs from the slow cooker and place them on a cutting board. When cool enough to handle, cut them into bite-sized pieces or shred using two forks. Set aside.
- Thicken the sauce: Pour the can of light coconut milk and the cornstarch slurry into the slow cooker. Stir well to combine with the vegetables and cooking juices. Set the slow cooker to HIGH, cover, and cook for 15 minutes until the sauce thickens slightly.
- Combine chicken and sauce: Return the chopped or shredded chicken to the slow cooker. Stir to coat the chicken pieces evenly in the thickened sauce. Cover and cook for an additional 15 minutes on HIGH, ensuring the chicken and vegetables are hot and tender.
- Serve: Serve the chicken curry warm over prepared brown rice or quinoa. Garnish with chopped fresh cilantro for a burst of freshness and flavor.
Notes
- Ingredient Note: Chicken breasts are not recommended as they tend to dry out in the slow cooker. If substituted, monitor cooking time closely to avoid dryness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: Combine desired portions of rice and curry if not already combined; reheat gently in the microwave or on the stovetop until warmed through.
- Freezing: Do not freeze this dish as the coconut milk tends to separate and become grainy upon thawing.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe with rice)
- Calories: 420
- Sugar: 7g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
