Slow Cooker Curry Chicken Recipe by J.A.B.
Cooking Instructions 1 Heat coconut oil in a medium pot over medium heat. Add garlic and onion, and sauté until onions become translucent, about 5 minutes. 2 Then add the carrots and ginger into the pot, cook for about 5 minutes. Stirring occasionally. 3 In a medium bowl, add coconut milk, tomato paste, flour, curry powder, garam masala, chili powder, and pepper. Stir until well combined and slightly thickened. Transfer to the pot and cook everything together for another 5 minutes. 4 Put the chicken into the slow cooker, then pour the curry sauce on top of it. Stir together. Close the lid, put the temperature to low, and set the timer to six hours. 5 After three hours, take off the lid, stir for about a minute, then replace the lid and let cook for another three hours. 6 Enjoy! 1 Heat coconut oil in a medium pot over medium heat. Add garlic and onion, and sauté until onions become translucent, about 5 minutes. 1 Heat coconut oil in a medium pot over medium heat. Add garlic and onion, and sauté until onions become translucent, about 5 minutes. 2 Then add the carrots and ginger into the pot, cook for about 5 minutes. Stirring occasionally. 2 Then add the carrots and ginger into the pot, cook for about 5 minutes. Stirring occasionally. 3 In a medium bowl, add coconut milk, tomato paste, flour, curry powder, garam masala, chili powder, and pepper. Stir until well combined and slightly thickened. Transfer to the pot and cook everything together for another 5 minutes. 3 In a medium bowl, add coconut milk, tomato paste, flour, curry powder, garam masala, chili powder, and pepper. Stir until well combined and slightly thickened. Transfer to the pot and cook everything together for another 5 minutes. 4 Put the chicken into the slow cooker, then pour the curry sauce on top of it. Stir together. Close the lid, put the temperature to low, and set the timer to six hours. 4 Put the chicken into the slow cooker, then pour the curry sauce on top of it. Stir together. Close the lid, put the temperature to low, and set the timer to six hours. 5 After three hours, take off the lid, stir for about a minute, then replace the lid and let cook for another three hours. 5 After three hours, take off the lid, stir for about a minute, then replace the lid and let cook for another three hours. 6 Enjoy! 6 Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cinnamon roll apple pie breakfast casserole 🍎 SUPER EASY Seafood Gumbo Easy seafood boil Grandma's Homemade Macaroni & Cheese Sharon's fried catfish Cinnamon roll apple pie breakfast casserole 🍎 SUPER EASY Seafood Gumbo Easy seafood boil Grandma's Homemade Macaroni & Cheese Sharon's fried catfish Raw mango sweet pickle Paneer bhurji Salsa Fresca Dhokla Chicken meatballs Zebra pan cake Grilled liver Rajsthani khichda ka pudding fusionweek Chinese Creamy kofty Chilli paneer with soya sauce in Air Fryer Chutney bomb tikki with spicy creamy coconut sauce Raw mango sweet pickle Paneer bhurji Salsa Fresca Dhokla Chicken meatballs Zebra pan cake Grilled liver Rajsthani khichda ka pudding fusionweek Chinese Creamy kofty Chilli paneer with soya sauce in Air Fryer Chutney bomb tikki with spicy creamy coconut sauce