Recipe: Slow Cooker Chicken Curry

This recipe does not fall into the “quick” category but it definitely is easy and you’ll love the aroma as your slow cooker does its magic.

Serves 4.

Ingredients:

• ½ cup (120 ml) coconut milk

• ½ cup (120 ml) low-sodium chicken stock

• 14.5 oz (400 g) can chopped fire-roasted tomatoes

• 4 Tbsp mild curry paste

• 2 Tbsp chopped fresh ginger

• 2 large sweet potatoes, peeled and diced

• 1 yellow onion, chopped

• 2 red bell peppers, chopped

• 1 lb (450 g) skinless chicken thighs

• 1 14 oz (400 g) can chickpeas

• Optional: 1 cup (200 g) cooked brown rice

Directions:

1. Pour coconut milk, stock, tomatoes, and curry paste into a slow cooker and mix together well.

2. Add the ginger, sweet potatoes, onions, peppers, and chicken thighs. Make sure the chicken is fully submerged.

3. Set the slow cooker on low and cook for 2 - 3 hours and then add the chickpeas.

4. Cook for another 2 - 3 hours, until the chicken and potatoes are tender.

5. Serve as-is or over cooked rice.

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by SGAFotoStudio from Getty Images