Slow Cooker Coconut Curry Chicken

Yield:
8 servings

Preparation Time:
10 min; Cook: 4 hours 10 min

Gluten Free; Low Sodium

Ingredients:

  1. 2 13.5 ounce cans light cocounut milk
  2. 1 1/2 tablespoons dried basil leaves
  3. 2 teaspoons salt
  4. 3/4 teaspoon pepper
  5. 1 1/3 tablespoons yellow curry powder
  6. 1 teaspoon chili powder
  7. 1 large red onion, chopped
  8. 8 cloves garlic, minced
  9. 2 jalapenos, seeded and finely chopped
  10. 2 pounds boneless, skinless chicken thighs
  11. 1 teaspoon fresh ginger, grated or minced
  12. 1 tablespoon cornstarch
  13. 1 tablespoon cold water
  14. 1/2 cup fresh cilantro, chopped
  15. 2 12 ounce bags riced frozen cauliflower
  16. 1 tablespoon garlic powder
  17. salt and pepper to taste
Directions:

In a slow cooker combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder. Stir to combine. Add the chopped red onions, garlic, and jalapeos. Add the chicken and stir to combine. Cook on low for 4 to 5 hours or on high for 2 to 3 hours.

Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool slightly. Add the ginger to the slow cooker. In a small bowl, combine cornstarch and 1 tablespoon cold water. Stir until smooth, add to the slow cooker and stir.

Shred the chicken, return to the slow cooker and stir. Cover with the lid and cook for another 10 minutes. Meanwhile, heat the riced frozen cauliflower in skillet over medium heat. Season with garlic powder, salt, and pepper and cook until any excess water is absorbed.

Season chicken with salt and pepper to taste and stir in the cilantro. Serve chicken with sauce over cauliflower rice.

Photo and food styling by Webstop



By continuing to browse our site, you agree to our use of Cookies, Privacy Policy and Terms of Service.

TDS 3