New Recipes
Coconut Curry Chicken in the Slow Cooker
6 servings
portions30 minutes
temps actif4 hours 35 minutes
temps totalIngrédients
1 tablespoon coconut oil, or as needed
1 pound skinless, boneless chicken breasts, cubed
½ medium onion, sliced
1 tablespoon minced garlic
2 (14 ounce) cans coconut milk
3 tablespoons red curry paste
1 cup water
1 head broccoli, cut into florets
1 large yellow squash, diced
2 stalks celery, diced
½ cup shredded carrot
2 green chile peppers, diced
2 tablespoons ground cardamom
1 tablespoon garam masala
1 tablespoon ground cumin
2 teaspoons ground cinnamon
salt and ground black pepper to taste
Instructions
Heat oil in a skillet over medium-high heat. Add chicken, onions, and garlic and brown chicken on all sides, 5 to 7 minutes.
While browning the cubed chicken, mix red curry paste in some of the coconut milk, just to blend it well. Add to a slow cooker, along with remaining coconut milk and water. Add broccoli, squash, celery, carrot, chile peppers, cardamom, garam masala, cumin, cinnamon, salt, and pepper. Add chicken mixture.
Cover and cook until vegetables are tender and chicken is no longer pink in the centers, on Low for 6 hours, or High for 4 hours.
Nutrition
Taille de Portion
-
Calories
415 kcal
Lipides Totaux
33 g
Lipides Saturés
27 g
Lipides Insaturés
0 g
Acides Gras Trans
-
Cholestérol
39 mg
Sodium
236 mg
Glucides Totaux
17 g
Fibres Diététiques
6 g
Sucres Totaux
3 g
Protéines
20 g
6 servings
portions30 minutes
temps actif4 hours 35 minutes
temps total