Slow Cooker Yellow CurryCourse: MainCuisine: IndianDifficulty: Easy
Delicious healthy slow cooker yellow chicken curry made with warming spices, coconut milk and a hint of peanut butter. This healthy yellow chicken curry recipes packs plenty of veggies and makes the perfect weeknight dinner for the whole family!
1 (15 ounce) can lite coconut milk
¼ cup chicken broth (or water)
2 tablespoons natural creamy peanut butter (or cashew butter)
1 tablespoon gluten free soy sauce (or coconut aminos)
3 cloves garlic, minced
1 tablespoon of freshly grated ginger
1 tablespoon yellow curry powder (or regular curry powder)
½ teaspoon ground turmeric
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 pound boneless skinless chicken thighs, or wild shrimp
2 medium sweet potatoes, cut into 1/2 inch cubes (about 2 1/2 cups cubed sweet potato)
2 medium organic carrots, sliced
1 yellow onion, diced
1 organic red bell pepper, julienned
1 cup frozen peas
To garnish: fresh cilantro
- In a large slow cooker add coconut milk, broth (or water) peanut butter, soy sauce, garlic and freshly grated ginger. Whisk to combine, then stir in spices: curry powder, turmeric, cayenne, pepper and salt.
- Add chicken breast to slow cooker followed by sweet potato, carrots and onions. Gently stir so that the sauces covers all of the chicken and vegetables.
- Cook on high for 3-4 hours or on low for 6-7 hours. Remove chicken with slotted spoon and shred with two forks. Add shredded chicken back to slow cooker.
- Before you’re ready to serve, stir in julienned red bell peppers and peas, cover and cook on high for another 10-20 minutes until bell peppers have tenderized a bit. Serve as is with a side of naan bread or with brown rice, quinoa or cauliflower rice. Serves 4