Slow Cooker Coconut Curry Chicken
Equipment
- 1 slow cooker
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup
- 1 measuring spoon set
- 1 Mixing bowl
Ingredients
- 4 pieces Boneless skinless chicken breasts
- 1 can 14 oz Coconut milk
- 2 tablespoons Curry powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Fresh ginger minced
- 3 cloves Garlic minced
- 1 Onion chopped
- 1 Red bell pepper sliced
- 1 tablespoon Lime juice
- 1 tablespoon Olive oil
- 1 cup Chicken broth
- 2 cups Rice cooked for serving
- 2 tablespoons Fresh cilantro chopped for garnish
Instructions
- Place the chicken breasts in the slow cooker.
- In a mixing bowl, combine coconut milk, curry powder, salt, black pepper, ginger, garlic, and lime juice, then stir well.
- Pour the mixture over the chicken breasts in the slow cooker.
- Add the chopped onion and sliced red bell pepper to the slow cooker.
- Drizzle olive oil over the ingredients in the slow cooker.
- Pour chicken broth into the slow cooker.
- Cover and cook on low for 4 hours or until the chicken is tender and cooked through.
- Once cooked, let the dish rest for 5 minutes.
- Serve the curry chicken over cooked rice and garnish with chopped cilantro.
Notes
For a richer flavor, consider marinating the chicken in the coconut curry mixture overnight in the refrigerator before cooking. You can adjust the level of spiciness by adding chili flakes or a dash of hot sauce. Ensure the chicken is fully submerged in the curry mixture to allow even cooking. If the sauce is too thin, remove the lid for the last 30 minutes of cooking to let it thicken.
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