Description
A flavorful and hearty slow cooker chicken vegetable curry made with tender chicken, mixed vegetables, and a rich, aromatic curry sauce. Perfect for an easy and comforting meal.
Ingredients
1 tablespoon vegetable oil
1 large onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14-ounce) can diced tomatoes
1 (14-ounce) can coconut milk
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
2 medium carrots, peeled and sliced into 1/2-inch pieces
1 red bell pepper, seeded and chopped
1 medium zucchini, chopped
1 cup green beans, trimmed and cut into 1-inch pieces
1/2 cup frozen peas
1 tablespoon fresh cilantro, chopped (for garnish)
Cooked basmati rice, for serving
Instructions
Heat the vegetable oil in a skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
Stir in the curry powder, ground turmeric, ground cumin, chili powder, ground coriander, salt, and black pepper. Cook for 1 minute to toast the spices.
Transfer the onion and spice mixture to the slow cooker.
Add the diced tomatoes and coconut milk to the slow cooker and stir to combine.
Add the chicken pieces, sliced carrots, chopped red bell pepper, chopped zucchini, and green beans to the slow cooker. Stir gently to combine all ingredients.
Cover and cook on low for 6 hours, or until the chicken is tender and the vegetables are cooked through.
About 15 minutes before serving, stir in the frozen peas and cover again to heat through.
Serve the curry over cooked basmati rice and garnish with chopped fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 6 hours