Ahhh, the recipe you’ve all been waiting for. This delicious weeknight curry is full of flavor and simple to prepare. It is easily going to become one of your weekly staples. Chicken, sweet potatoes, and chickpeas all simmered in a perfectly seasoned coconut milk tomato broth. YUM!! To make it even easier, I do mine in the slow cooker, but you could easily do it stovetop (see below). Serve on top of warm indian rice (recipe coming soon) and garnish with cilantro and plain yogurt. Enjoy!
Slow Cooker Chicken Curry
Author: Liza Cannata, adapted from Liz DellaCroce's Slow Cooker Chicken Curry
Serves: 4
Ingredients
- 1 pound bone-in, skinless chicken breast
- 1 onion, chopped
- 15-ounce can chickpeas, drained and rinsed
- 1 large sweet potato, peeled and chopped into a 1-in dice (should be about 4 cups)
- 1 cup coconut milk
- 1 cup chicken stock
- 1 15-ounce can tomato puree
- 2 tablespoons curry powder
- 1½ teaspoon salt
- ½ teaspoon cayenne pepper
- 1 cup green peas, frozen
- 2 tablespoons lime juice
- cilantro and yogurt for garnish
Instructions
- Whisk together coconut milk, stock, curry powder, cayenne, salt and tomato puree in the slow cooker.
- Add chicken breasts, onions, and sweet potatoes and mix together carefully until evenly coated.
- Cook on high for 4 hours.
- Remove chicken breasts and chop or shred and return to slow cooker for 30 minutes.
- Stir in, chickpeas, peas and lime juice before serving.
- Serve over indian rice and top with cilantro and yogurt.
- **to do this recipe stovetop, complete steps 1 and 2 in a large pot over medium heat. Bring to a boil, reduce heat to a simmer, cover and cook for 40-50 minutes. Continue with step 4.
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