Coconut Curry Chicken in the Slow Cooker

This is how we clean out the vegetable bin! You can add pretty much any veggies that you like to this red coconut curry. We've made this with shrimp instead of chicken, added apples, used spinach and zucchini... Have fun! Also, the seasoning quantities are on the "light" side. If you like your seasonings as we do, double them! It's the seasonings and coconut milk that make it. This can be served as a soup/stew, or with brown rice (our fave!), or quinoa.

• Preparation Time: 30 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 30 mins
• Calories: 415 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 1 cup water
• salt and ground black pepper to taste
• 1 tablespoon minced garlic
• 2 stalks celery, diced
• 1 tablespoon ground cumin
• 2 (14 ounce) cans coconut milk
• 1 tablespoon garam masala
• 1 head broccoli, cut into florets
• 3 tablespoons red curry paste
• ½ medium onion, sliced
• ½ cup shredded carrot
• 1 tablespoon coconut oil, or as needed
• 1 pound skinless, boneless chicken breasts, cubed
• 1 large yellow squash, diced
• 2 peppers green chile peppers, diced
• 2 tablespoons ground cardamom

Recipe Instructions

Step 1

Heat oil in a skillet over medium-high heat. Add chicken, onions, and garlic and brown chicken on all sides, 5 to 7 minutes.

Step 2

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.

Step 3

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.