Indian Chicken Curry
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.
Servings: 8 people
Equipment
- 1 slow cooker
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.
Notes
Chef’s Tips: You can add the cauliflower and sweet potato, half way through cooking, to avoid overcooking.
Links to my favorites: tomato paste, chicken bone broth, slow cooker