Description
A simple, flavorful chicken and sweet potato curry made easily in a slow cooker.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 large sweet potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup chicken broth
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Place the chicken, sweet potatoes, onion, garlic, and ginger into the slow cooker.
- In a separate bowl, whisk together the curry powder, cumin, turmeric, coconut milk, chicken broth, and brown sugar.
- Pour the liquid mixture over the chicken and vegetables in the slow cooker. Stir gently to combine.
- Season with salt and pepper.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and the sweet potatoes are tender.
- Shred the chicken slightly with two forks directly in the slow cooker, if desired.
- Serve hot, garnished with fresh cilantro.
Notes
- Serve this curry over rice or with naan bread.
- For a thicker sauce, remove the lid for the last 30 minutes of cooking time on high setting.
- Prep Time: 15 min
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Indian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12
- Sodium: 350
- Fat: 18
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 40
- Cholesterol: 110
Keywords: slow cooker, chicken curry, sweet potato, coconut milk, easy dinner, comfort food