Slow Cooker Curry Chicken with Coconut Milk

• servings: 6 servings
• active time: 15 minutes
• total time: 6 hours 15 minutes

Ingredients

2 lbs chicken breasts (boneless & skinless, cut into bite sized pieces)

1 large onion (roughly chopped)

2 tbsp tomato paste

1 1/3 cups coconut milk

3 cloves garlic (crushed)

1 inch piece ginger (peeled and grated)

1 tablespoon garam masala

1 tablespoon sweet paprika

1 1/2 teaspoons turmeric

1 1/2 teaspoons cumin

1 1/2 teaspoons coriander

1/2 teaspoon dried chili flakes

1/2 teaspoon salt

1/2 teaspoon black pepper

small bunch fresh parsley or cilantro (finely chopped for garnish)

1 spring onion (finely diced for garnish)

Directions

In a small bowl combine the garam masala, sweet paprika, turmeric, cumin, coriander, dried chili flakes, salt and pepper. Stir to combine and set aside.

Place the chicken in the slow cooker and sprinkle over the seasoning. Stir really well to coat. Add the chopped onion, tomato paste, garlic, ginger and coconut milk. Stir well.

Cook on low for about 6 hours or until completely cooked and tender.

Best served with Basmati Rice and Nann Bread.

Nutrition

• Calories: 300 kcal
• Total Fat: 15 g
• Saturated Fat: 10 g
• Unsaturated Fat: 3 g
• Trans Fat: 1 g
• Cholesterol: 97 mg
• Sodium: 424 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 34 g