This Indian chicken curry is hearty, filling, and bursting with flavor. The perfect, healthy meal to simmer in your slow cooker for a cozy fall evening.
This flavorful and hearty Indian chicken curry is a perfect comfort food while remaining Paleo-compliant. The tender chicken is simmered in a creamy, aromatic sauce, bursting with the flavors of spices like turmeric, cumin, and coriander. The addition of cauliflower and sweet potato adds a satisfying texture and a touch of sweetness to the dish. Serve this curry with a side of fluffy basmati rice for a truly enjoyable meal.
INGREDIENTS
1 large onion, chopped
1 small cauliflower chopped (about 4 cups)
1 large carrot, chopped
1 large sweet potato, peeled and chopped
4 cloves garlic, minced
2 teaspoons cumin
2 teaspoons coriander
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/2 teaspoon garam masala
1/2 teaspoon ground ginger
1 tablespoon tomato paste
1.5 lbs. chicken thighs, boneless, skinless, cut into 1.5 inch chunks
1 cup chicken broth
3 cups coconut milk
4 ounces baby spinach
optional garnishes: cilantro and chili pepper flakes
COOKING INSTRUCTIONS
1) Place onions, cauliflower, carrot, sweet potato and garlic in the slow cooker.
2) In a small bowl, combine the cumin, coriander, turmeric, cayenne, garam masala and ginger.
3) Toss the chicken with the tomato paste and the spice mixture.
4) When it is well coated, place the chicken in the slow cooker.
5) Add the broth and the coconut milk.
6) Cook on low for 4 to 6 hours, or until chicken is cooked through.
7) Add the spinach the last 10 minutes of cooking.
Chef’s Tips: You can add the cauliflower and sweet potato, half way through cooking, to avoid overcooking.
Interested in other delicious slow cooker recipes?
Slow Cooker BBQ Ribs
Slow Cooker Moroccan Chicken
Slow Cooker No-Peel Apple Butter
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Indian Chicken Curry
Equipment
Ingredients
- 1 large onion chopped
- 1 small cauliflower chopped, about 4 cups
- 1 large carrot chopped
- 1 large sweet potato peeled and chopped
- 4 cloves garlic minced
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground ginger
- 1 tablespoon tomato paste
- 1.5 lbs. chicken thighs boneless, skinless, cut into 1.5 inch chunks
- 1 cup chicken broth
- 3 cups coconut milk
- 4 ounces baby spinach
- optional garnishes: cilantro and chili pepper flakes
Instructions
- Place onions, cauliflower, carrot, sweet potato and garlic in the slow cooker.
- In a small bowl, combine the cumin, coriander, turmeric, cayenne, garam masala and ginger.
- Toss the chicken with the tomato paste and the spice mixture.
- When it is well coated, place the chicken in the slow cooker.
- Add the broth and the coconut milk.
- Cook on low for 4 to 6 hours, or until chicken is cooked through.
- Add the spinach the last 10 minutes of cooking.
- Top with cilantro and chili pepper and serve.
