Crockpot Curry Chicken
Equipment
- 1 Crockpot
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Mixing spoon
Ingredients
- 500 grams boneless chicken breasts cut into cubes
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 400 ml coconut milk
- 200 grams canned tomatoes diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 200 grams potatoes peeled and cubed
- 100 grams carrots sliced
- 1 cup peas frozen
- 2 tablespoons fresh cilantro chopped
Instructions
- Heat olive oil in a pan over medium heat and sauté onion, garlic, and ginger until soft.
- Add curry powder, cumin, and coriander to the pan and stir for 1 minute.
- Transfer the sautéed mixture to the crockpot.
- Add chicken cubes to the crockpot and stir to coat with the spice mixture.
- Pour in coconut milk and canned tomatoes, then stir to combine.
- Season with salt and black pepper, then add potatoes and carrots.
- Cover and cook on low for 4 hours until chicken is cooked through and vegetables are tender.
- Add peas in the last 30 minutes of cooking.
- Once done, let the curry rest for 5 minutes before serving.
- Garnish with fresh cilantro before serving.
Notes
For a more intense flavor, you can marinate the chicken in the spice mixture for at least an hour before cooking. Ensure your crockpot is large enough to accommodate all the ingredients comfortably to allow for even cooking. If you prefer a thicker curry, you can dissolve a tablespoon of cornstarch in a little water and stir it in during the last 30 minutes of cooking.
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