Description
A warming and creamy slow cooker coconut curry chicken. Perfect for making for an easy midweek meal or batch cooking. It’s also pretty healthy to boot!
The default recipe serves one.
Ingredients
Scale
- 1 chicken breast (around 120g / 4.5oz)
- 1/2 medium brown onion, diced (around 60g / 1/4 cup)
- 1/2 red pepper, thinly sliced (around 70g / 2.5 oz)
- 1 handful of frozen green beans, broken into pieces (around 30g / 2.5 oz)
- 2 tbsp water
- 1/2 tsp ground cumin
- 2 tsp yellow curry powder
- 125ml / 1/2 cup light coconut milk
- 10g / 1/4 cup cashew nuts
- few sprigs of coriander, finely chopped
Instructions
- Prepare all the ingredients and place the chicken, onion, peppers, green beans in the slow cooker.
- Pour over the cumin and paprika and the water and stir everything together well.
- Cover and cook on low for 4-5 hours or high for 2 hours. Around 20 minutes before stirring, stir in the coconut milk.
- Serve on a bed of basmati or jasmine rice and with the cashew nuts and coriander strewn over the top.
Notes
- This is a Thai-influenced curry, which tend to be quite thin and liquid in consistency. If you want to thicken the dish up a little then make a cornflour/cornstarch slurry (2 parts water to 1 part cornflour) and add a teaspoon at a time and stir for a minute or so before adding more. You may need to transfer the curry to the hob to allow the sauce to get hot enough for the cornflour/cornstarch to work. See the main post for some more tips on thickening with cornflour/starch.
- You can add the coconut milk at the beginning of the cooking time. However, it may separate a little.
- The amount of curry powder used is based on using a mild powder. If you use a hotter version then reduce the amount (unless you like things really spicy!)
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Curry
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1
- Calories: 385
- Fat: 16g
- Carbohydrates: 29g
- Protein: 35g
Keywords: thai, curry, coconut milk, chicken, pepper, dinner, slow cooker