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–+ servings

Slow Cooker Chicken Curry

Brittany Jaccoud-Miley
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.
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Prep Time 20 minutes
Cook Time 8 hours
Course dinner
Cuisine Indian
Servings 8 people

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!
Keyword Dairy Free, dinner, Rice
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