Coconut Curry Chicken
A simple and flavorful coconut curry chicken made entirely in a slow cooker. This dump-and-go recipe is perfect for a busy weeknight and is highly adaptable to what you have on hand.
A simple and flavorful coconut curry chicken made entirely in a slow cooker. This dump-and-go recipe is perfect for a busy weeknight and is highly adaptable to what you have on hand.
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To the insert of a slow cooker, add the diced onion and diced red bell pepper.
Add the garlic powder, baby carrots, and bite-sized chicken thighs.
Season everything with salt and pepper to taste.
In a separate measuring cup or bowl, combine the brown sugar, curry powder, soy sauce, red curry paste, ground ginger, and turmeric.
Pour in the can of coconut milk and whisk until the sauce is smooth.
Pour the sauce over the ingredients in the slow cooker.
Stir everything together until the chicken and vegetables are fully coated in the sauce.
Sprinkle in the crushed red pepper flakes, if using.
Cover the slow cooker and cook on high for 3-4 hours or on low for 6 hours, until the chicken is cooked through and the carrots are tender.
Serve hot, optionally over a bed of rice and with naan bread for dipping.
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