Slow Cooker Capsicum Chicken Curry

About this recipe

Indulge in a hearty slow cooker chicken curry featuring tender chicken thighs simmered with vibrant capsicum, aromatic spices, and creamy coconut milk. This set-and-forget meal effortlessly marries convenience with robust flavors, perfect for a cozy night in.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 red capsicum, sliced
• 1 yellow capsicum, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp cornstarch
• 2 tbsp water
• 2 tbsp fresh cilantro, chopped

Directions

1. 1

   Place chicken, capsicum, onion, garlic, ginger, coconut milk, curry powder, cumin, coriander, turmeric, smoked paprika, cayenne, salt, and pepper into the slow cooker.

2. 2

   Stir to combine all ingredients thoroughly.

3. 3

   Cover and cook on low for 6 hours or on high for 3-4 hours until the chicken is tender and cooked through.

4. 4

   In a small bowl, mix cornstarch and water to create a slurry. Add to the slow cooker 30 minutes before the end of cooking to thicken the sauce.

5. 5

   Once thickened, give the curry a final stir to combine.

6. 6

   Serve hot over rice and garnish with fresh cilantro.