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Slow Cooker Chicken Curry

This is a family friendly chicken curry--an easy to make, all-in-one meal that may be varied according to taste. Don't like sweet potatoes? Leave them out or use carrots instead? Don't care for heat? Eliminate the red pepper flakes…or keep them and add a jalapeño if you like things spicy. However you serve it, hope for leftovers because this dish tastes as good--maybe better--the second time around!

Yields: 6-8 Servings.
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Ingredients
 

  • 2 - 2 1/4 pounds boneless, skinless chicken thighs (may substitute breasts)
  • 1 (14 ounce) can light or regular coconut milk
  • 1 (14.5 ounce) can stewed or diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 red bell pepper, cut into strips
  • 1 small to medium size onion, sliced or chopped
  • 2-3 cups (8-10 ounces) chopped sweet potato (skin on is fine; may substitute carrots)
  • 4 garlic cloves, minced
  • 2 tablespoons curry powder
  • 1 1/2 tablespoons sugar
  • 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground pepper
  • 1/4 - 1/2 teaspoon red pepper flakes (crushed red pepper; or more to taste)

Optional

  • 2 cups cauliflower florets
  • 1 cup frozen peas
  • Hot cooked rice and chopped fresh cilantro, for serving

Instructions

  1. Pour the coconut milk, tomatoes, and tomato paste into the slow cooker. Stir to combine.
  2. Add the red pepper, onion, sweet potatoes, and garlic followed by the curry powder, sugar, salt, pepper, and red pepper flakes. Stir to combine.
  3. Place the chicken thighs on top, and flip to coat with the sauce. (I like to spread a little of the onion mixture on top of the chicken, but this isn't critical.)
  4. Cook on low heat for approximately 6-7 hours or on high heat for 3-3 1/2 hours. If you are using cauliflower, it is best to add that in the last 90 minutes of cooking time so that it does not overcook. Peas, if using, may be stirred in (still frozen is fine) during the final 15 minutes. The chicken may be removed to a plate and pulled into bite-size pieces with two forks or can be carefully pulled apart while still in the slow cooker.
  5. Serve over rice and sprinkle with chopped fresh cilantro, if desired.

Notes

  • As an option to rice, I sometimes serve over roasted cauliflower. In this case, I do not add any cauliflower to the slow cooker, as is given as an option.
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