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Let the crock-pot do the work with this exotic spice filled chicken Indian curry and come home to a delicious dinner simmering and ready to eat. Yum!
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Crock-Pot Indian Curry with Chicken

Let the crock-pot do the work with this exotic spice filled chicken Indian curry and come home to a delicious dinner simmering and ready to eat. Yum!
Course Main Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 servings
Calories 433kcal
Author Christy

Ingredients

  • 2 lbs. chicken breast (cut into 1" pieces)
  • 1 medium onion (finely minced)
  • 2 Tbsp. butter (or coconut oil for dairy free)
  • 1 Tbsp. minced garlic
  • 1 Tbsp. peeled and grated ginger
  • 2 cups fresh roma tomatoes (diced)
  • 1 Tbsp. curry powder
  • 2 Tbsp. garam masala
  • 2 tsp. dried turmeric
  • 1 tsp. Thai red curry paste
  • 2 tsp. paprika
  • 1 Tbsp. cumin
  • 2 tsp. sugar
  • 1 tsp. salt
  • 4 Tbsp. tomato paste
  • 13.5 oz. canned coconut milk (I used lite)
  • 1/2 tsp. cayenne pepper (or to taste)
  • 1/2 cup roughly chopped cilantro

Instructions

  • Add all ingredients to a crock pot, except for cayenne pepper. Cook on low for 4-6 hours until chicken is cooked, stirring occasionally throughout this time.
  • Taste and adjust spice level if needed by adding ground cayenne pepper. Adjust other spices (salt, paprika, etc.) if needed. Simmer an additional 20 - 30 minutes after adding spices.
  • Serve with rice and garnish each dish with fresh cilantro.

Nutrition

Calories: 433kcal | Carbohydrates: 17g | Protein: 36g | Fat: 25g | Saturated Fat: 17g | Cholesterol: 107mg | Sodium: 627mg | Potassium: 1099mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1745IU | Vitamin C: 12.3mg | Calcium: 74mg | Iron: 5.5mg