Slow-Cooked Chicken Curry

Warm curry flavours and coconut milk add flavour and moisture to lean chicken breasts to make this Slow Cooker Chicken Curry recipe an authentic one-pot dish.

When it comes to preparing moist and delicious dishes using lean, boneless skinless breasts I’ve learned that the slow cooker is your friend! By locking in the moisture and cooking the meat slowly, you always end up with tender and juicy chicken without relying on fat, oil or extra calories from the skin.

Prep time: 15 mins Cook time: 3- 4 hrs

Total Time: 4 hrs Serves: 5 bowls

Utensils:

Knife & Cutting Board

Frypan

Slow cooker

Ingredients:

4 chickens thighs - whole

1 brown onion - roughly chopped

5 garlic cloves - chopped

2 carrots - chopped

2 celery stalks - chopped

1/2 capsicum - chopped

1 cup of beans - chopped

1/2 broccoli - chopped

2 spring onions - chopped

1 can of coconut milk

2 cups of chicken stock or water

Oil

Herbs and Spices:

2 tbsp curry powder

1 tbsp parsley

1 tbsp garlic powder

1 tbsp thyme

Salt and Pepper

Pinch Steps: (PHOTO BELOW)

Pinch 1: Heat fry pan on medium heat with two garlic gloves, add whole chicken breast and let brown. (Doesn't need to be cooked through)

Pinch 2: Add all your vegetables into the slow cooker and garlic.

Pinch 3: Once the chicken is brown add to slow cooker on top of veggies.

Pinch 4: In the same frying pan add bacon and let brown. Add a little curry powder.

Pinch 5: Once the bacon is cooked add to slow cooker. Add coconut milk, herbs and spices with lots of seasoning.

Pinch 6: Pop lid on and slow cook for 3 -4 hours, stirring after the 2-hour mark.

Serve with rice or bread.