🥥🍛 Coconut Curry Chicken 🍛🥥
Detailed Recipe & Step By Step Instruction Here 👇
📋 Ingredients:
🐔 2 boneless, skinless chicken breasts, cubed
🥔 2 large potatoes, skinned and diced
🥫 1 can (15 oz) chickpeas, drained and rinsed
🥕 2 large carrots, diced
🛢️ 2 tablespoons vegetable oil
🧅 1 medium yellow onion, minced
🧄 2 cloves garlic, minced
🫚 ½ teaspoon fresh ginger, minced
🍅 1 can (6 oz) tomato paste
🌶️ 3 tablespoons curry powder
🌿 1 teaspoon turmeric
🧂 1 teaspoon salt, more to taste
🧂 ½ teaspoon pepper
🥥 2 cans (15 oz each) coconut milk, full fat
🌿 Cilantro and rice for serving
📝 Instructions:
Prepare Chicken, Heat Pan: Prepare chicken by chopping into 2-inch pieces, season with salt and pepper. Heat skillet over medium-high heat with 1 tablespoon vegetable oil, sauté chicken for 5-8 minutes until seared. 🍳
Add Ingredients to Slow Cooker: Add seared chicken, potatoes, chickpeas, and carrots to the slow cooker. 🥘
Sauté Vegetables: In the same skillet, heat oil over medium-high heat, sauté onion for 3-4 minutes, then add garlic and ginger for 1 minute. 🧅🧄
Add Sauce Ingredients: Add tomato paste, curry powder, turmeric, salt, pepper, and coconut milk to the skillet, whisk together, then remove from heat. 🍶
Cook: Pour sauce over chicken and vegetables in slow cooker, cover, and cook on high for 4 hours or low for 8 hours. ⏲️
Serve: Serve over rice with chopped cilantro on top. 🍚🌿
Notes 💡:
◻️ Sear the Chicken: Searing locks in juices and adds color. 🍗
◻️ Use Full-Fat Coconut Milk: Ensures creamy texture and rich taste. 🥥
◻️ Adjust Seasoning: Taste and adjust seasoning as needed.
