Slow Cooker Capsicum Chicken Curry
D J
over 1 year ago
This delicious and easy-to-make curry is perfect for a cozy night in. The slow cooker ensures that the chicken is tender and the flavors are well-developed. The capsicum adds a sweet and slightly spicy flavor that pairs perfectly with the creamy coconut milk.
Cooking Time
6-8 hours on low or 3-4 hours on high
Serving Size
4
Nutrition Per Serving
Cal
420
Protein
38g
Fat
25g
Sat Fat
16g
Carbs
14g
Chole
145mg
Fiber
3g
Sugar
4g
Sodium
620mg
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 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
Instructions
- 1. In a slow cooker, combine the chicken, capsicum, onion, garlic, ginger, coconut milk, curry powder, cumin, coriander, turmeric, paprika, cayenne pepper, salt, and black pepper.
- 2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- 3. In a small bowl, whisk together the cornstarch and water. Stir the mixture into the slow cooker and cook on high for an additional 30 minutes, or until the sauce has thickened.
- 4. Serve over rice and garnish with fresh cilantro.
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