Description
A comforting and aromatic curry with tender chicken, sweet potatoes, and creamy coconut milk, all simmered to perfection in a slow cooker.
Ingredients
Scale
For the Crust:
- 1.5 lbs boneless, skinless chicken thighs, cut into chunks
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp cayenne pepper (optional)
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Salt to taste
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Place chicken, sweet potatoes, onion, garlic, and ginger in the slow cooker.
- In a bowl, whisk together curry powder, turmeric, cayenne, coconut milk, chicken broth, fish sauce, and brown sugar. Pour over ingredients in slow cooker.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and sweet potatoes are soft.
- Season with salt to taste. Garnish with fresh cilantro before serving.
Notes
You can customize the seasonings to taste.