Description
A flavorful crock pot Indian curry bursting with spices and creamy coconut milk, perfect for chilly days.
Ingredients
Scale
- 1.5 lbs chicken, cut into pieces
- 1 cup yogurt
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
- Rice and naan for serving
Instructions
- Marinate the chicken in yogurt, curry powder, cumin, coriander, salt, and pepper for at least 1 hour, preferably overnight.
- Add onion, garlic, and ginger to the crock pot.
- Layer the marinated chicken on top of the aromatics.
- Add diced tomatoes and pour in coconut milk.
- Stir gently to combine ingredients.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Serve hot over rice or with naan.
Notes
For a vegan option, swap chicken for tofu or chickpeas and use coconut yogurt.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg