Slow Cooker Chicken Curry
I enjoy preparing this meal in the morning and letting it cook all day. As I work, the aroma fills the air, making me look forward to a delicious home make meal that takes half the effort.
Ingredients
- 3 lbs boneless, skinless chicken thighs
- 1/2 cup pure pumpkin puree canned or fresh
- 3 green onions chopped
- 1 1/2 tbsp fresh ginger grated
- 2-3 tbsp curry leaves Shredded (optional)
- 3 garlic cloves minced
- 1/4 cup fresh cilantro chopped
- 14 oz can full-fat coconut milk
- 2 tbsp red wine vinegar
- Sea salt
CURRY SPICE
- 1 tsp ground black pepper
- 1 tsp cinnamon
- 1/2 tbsp ground turmeric
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
Instructions
- In a medium bowl mix together the black pepper, cinnamon, turmeric, garlic powder, onion powder, ground ginger, and ground cloves.
- Then add to the bowl the pumpkin puree, fresh ginger, curry leaves (if using), garlic, coconut milk, red wine vinegar, and sea salt. Mix until well combined
- Season chicken tights with salt and pepper to taste on each side.
- Pour 1/2 of the sauce into the slow cooker, place chicken on top, and cover the chicken with the remaining sauce.
- Place lid on slow cooker and cook for 7-8 hours on low or 3-4 hours on high.
- Service chicken curry over your choice of rice or cauliflower rice. Top with green onions and Enjoy!
Tried this recipe?Let us know how it was!