Slow Cooker Coconut Chicken Curry

Complex and delicious flavors combine in this easy-to-make slow cooker Coconut Chicken Curry. Let the cooker do the work, and then come back to an amazing dinner.

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

I decided to make a cauliflower mash for the coconut chicken curry to rest atop instead of adding the cauliflower into the slower cooker along with all the other ingredients.

I was very happy with how this turned out and was thrilled to have saved on the additional calories by not adding rice or pasta as the base.

SLOW COOKER COCONUT CHICKEN CURRY    {PRINT THIS RECIPE}

4 boneless, skinless chicken breasts (frozen or thawed)
1 medium red pepper, seeded and cut into chunks
1 medium red onion, skinned and cut into chunks
3 medium carrots, peeled and cut into chunks
3 cloves garlic, minced
1 can coconut milk (I used light)
1 small can of tomato paste
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon cardamom
1 teaspoon ginger
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground cloves
2 tablespoons chopped cilantro
1 tablespoon butter
2 head cauliflower, stemmed and cut into chunks
2 small russet potatoes, peeled and cut into chunks
½ cup Greek yogurt
1 tablespoon butter
¼ teaspoon black pepper

-In a large slow cooker, add the chicken breasts, red pepper, onion, carrots, and garlic.
-In a medium bowl, whisk together the coconut milk, tomato paste, turmeric, cumin, cardamom, ginger, chili powder, garlic powder, salt and pepper, cinnamon, and ground cloves.
-Add the coconut milk mixture to the slow cooker, cover, and set the dial to high.
-After a few hours (3 or so), give the mixture a quick stir and cover again.
-Continue cooking for an additional 2-3 hours until the chicken is cooked through and tender.
-Remove the chicken breasts from the mixture and shred the meat from all 4 breasts with two forks.
-Return the shredded meat back into the cooker, add the butter and cilantro, and stir to combine.
-Reduce the heat to low while you make the cauliflower mash.
-In a large stockpot, add the potatoes and cauliflower. Add enough water to cover and 1 teaspoon of salt.
-Cook over medium heat until both the potatoes and cauliflower are fork-tender.

-Drain, add the Greek yogurt, butter, and black pepper, and mash as you would normally do to make mashed potatoes.
-Serve the Coconut Chicken Curry over the cauliflower mash and enjoy!!!

"I'm ready for my close up Mr. DeMille" ..... 🙂