Crockpot Curry Chicken



This Crockpot Curry Chicken recipe is perfect for busy days when you want a delicious and comforting meal with minimal effort. Tender chunks of chicken are simmered in a rich and flavorful curry sauce made with coconut milk, diced tomatoes, and a blend of aromatic spices. Simply toss everything into the crockpot and let it cook low and slow until the chicken is tender and infused with all the delicious flavors. Serve this curry chicken over cauliflower rice or with your favorite low-carb side dishes for a satisfying keto-friendly meal!

Ingredients:
  • 2 lbs boneless, skinless chicken thighs, cut into chunks
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 can 14 oz coconut milk
  • 1 can 14 oz diced tomatoes
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish optional

Instructions:

Chop the onion, mince the garlic, grate the ginger, add the coconut milk, dice the tomatoes, and add the curry powder, turmeric, paprika, cumin, and coriander

Mix things together well

Put the chicken thigh chunks in the crockpot and stir them around to cover them with the curry sauce

The chicken should be fully cooked and soft after 6 to 8 hours on low heat or 3 to 4 hours on high heat

After the chicken is cooked, add salt and pepper to taste

If you want, you can serve it hot with fresh cilantro on top

Have fun with your tasty and fragrant Crockpot Curry Chicken!


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