Coconut Curry Chicken in the Slow Cooker

This is the manner by which we clear out the vegetable compartment! You can add essentially any veggies that you like to this red coconut curry. We've made this with shrimp instead of chicken, added apples, utilized spinach and zucchini... Have a couple of extraordinary times! In addition, the flavoring totals are on the "light" side. On the off chance that you like your flavors as we do, twofold them! It's the flavors and coconut milk that make it. This can be filled in as a soup/stew, or with coarse concealed rice (our numero uno!), or quinoa.

Prep: 30 mins

Cook: 4 hrs 5 mins

All Out: 4 hrs 35 mins

Servings: 6

Yield: 6 servings

INGREDIENTS

• 1 tablespoon coconut oil, or as needed

• 1 pound skinless, boneless chicken chests, 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 huge yellow squash, diced

• 2 stalks celery, diced

• ½ cup shredded carrot

• 2 peppers green chile peppers, diced

• 2 tablespoons ground cardamom

• 1 tablespoon garam masala

• 1 tablespoon ground cumin

• 2 teaspoons ground cinnamon

• salt and ground faint pepper to taste

DIRECTION

Step 1

Heat oil in a skillet over medium-intense concentration. Add chicken, onions, and garlic and abrasive shaded chicken on all sides, 5 to 7 minutes.

Step 2

While singing the cubed chicken, blend red curry stick in a piece of the coconut milk, just to mix it well. Add to a lethargic cooker, nearby outstanding coconut milk and water. 

Add squash, broccoli, carrot, celery, chile peppers,  garam masala, cardamom, salt, and pepper, cumin, cinnamon. Add chicken blend.

Stage 3

Cover and cook until vegetables are delicate and chicken is at this point not pink there of mind, on Low for 6 hours, or High for 4 hours.

Cook's Note:

You can utilize shrimp, pork, or meat in this, in spite of different vegetables. Also, tolerating that you slant toward firmer vegetables, put in all of your hard veggies first, and from there on about an hour prior to it's finished, add your delicate veggies.

NUTRITION FACTS

Per Serving: 415 calories; protein 20.2g; starches 16.5g; fat 32.6g; cholesterol 39mg; sodium 235.9mg.

 

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