Slow Cooker Chicken Curry with Coconut Milk

I make this curry with chicken, coconut milk, tomatoes, and carrots usually on busy weekends when I have projects around the house and no time to cook.

• Preparation Time: 10 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 10 mins
• Calories: 707 Calories

Ingredients

• ¼ cup sliced almonds
• 1 tablespoon cornstarch
• 1 clove garlic, minced
• 1 onion, finely chopped
• 1 (14.5 ounce) can diced tomatoes
• 1 ½ cups uncooked white rice
• ½ (14 ounce) can coconut milk
• 2 medium carrots, sliced
• 1 tablespoon water, or as needed
• 1 tablespoon finely ground almonds
• 1 small bunch chopped fresh cilantro
• 2 boneless chicken breasts, cubed
• 2 tablespoons mild curry paste

Recipe Instructions

Step 1

Combine chicken, tomatoes, coconut milk, carrots, onion, garlic, curry paste, ground almonds, and 4/5 of the cilantro in the slow cooker and close the lid.

Step 2

Cook on High until chicken is cooked through, about 4 hours. If sauce is too thin, mix cornstarch with water in a small bowl and stir into the sauce. Cook for an additional 10 minutes.

Step 3

Meanwhile, bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Step 4

Serve curry over rice, sprinkled with remaining cilantro and sliced almonds.