This Slow Cooker Chicken Curry recipe is the ultimate set-and-forget dinner. Packed with tender chicken, creamy coconut milk, red curry flavours and fresh lime, it is simple, comforting and full of flavour with minimal effort. Just throw everything into the slow cooker in the morning and come home to a delicious dinner ready to go. Perfect served with rice or noodles.
Slow Cooker Chicken Curry
Rated 5.0 stars by 1 users
Category
Dinner, Meat
Servings
4
Prep Time
10 minutes
This Slow Cooker Chicken Curry recipe is the ultimate set-and-forget dinner. Packed with tender chicken, creamy coconut milk, red curry flavours and fresh lime, it is simple, comforting and full of flavour with minimal effort.
Ingredients
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4 chicken breasts
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2 onions, sliced
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3 heaped tablespoons red curry paste
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1 tablespoon sriracha
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1 400ml can coconut milk
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1 tablespoon minced garlic
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1 tablespoon freshly minced ginger
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1 tablespoon dark soy sauce
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Juice of half a lime
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1 tablespoon cornflour mixed with 1 tablespoon water, to thicken (optional)
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2 red capsicums, chopped
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200g chopped pumpkin
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150g Sugar snap peas
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Fresh coriander (to serve)
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1 garlic clove
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1 tablespoon chopped ginger
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1 tablespoon olive oil
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1 teaspoon salt
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2 cups jasmine rice, washed
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4 cups water
Curry
Ginger garlic rice
Directions
Curry
Add the chicken, onion, curry paste, sriracha, coconut milk, garlic, ginger, soy sauce and lime juice to the slow cooker. Cook on high for 3–4 hours or low for 6–7 hours.
30 minutes before serving, add in your chopped pumpkin and capsicum so they stay tender and do not overcook. Add the sugar snap peas for the final 10 minutes of cooking.
Ginger garlic rice
Heat the olive oil in a saucepan over medium heat. Add the garlic cloves and chopped ginger and cook for 1–2 minutes until fragrant. Stir through the washed jasmine rice, then add the water and salt.
Bring to a boil, then reduce the heat to low, cover with a lid and cook for 12–15 minutes or until the rice is tender and the water has absorbed. Turn off the heat and allow the rice to sit, covered, for 5 minutes before fluffing with a fork and serving.
Serve curry over cooked rice or rice noodles, and garnish with some fresh coriander. Enjoy!
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