Slow cooker coconut chicken curry with almonds
All you need to do for this easy chicken curry with coconut milk, tomatoes, carrots and almonds is get everything into your slow cooker and hit 'start'! Serve with freshly cooked rice.
Ingredients
Serves: 3
- 2 skinless, boneless chicken breasts, cubed
- 1 (400g) tin chopped tomatoes
- 200ml coconut milk
- 2 medium carrots, sliced
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 2 tablespoons mild curry paste
- 1 tablespoon ground almonds
- 1 small bunch freshly chopped coriander
- 1 tablespoon cornflour
- 1 tablespoon water, or as needed
- 25g flaked almonds
- 275g uncooked white rice
Method
Prep:10min ›
Cook:4hr10min ›
Ready in:4hr20min
- Combine chicken, tomatoes, coconut milk, carrots, onion, garlic, curry paste, ground almonds and 3/4 of the coriander in the slow cooker and close the lid.
- Cook on High until chicken is cooked through, about 4 hours. If sauce is too thin, mix cornflour with water in a small bowl and stir into the sauce. Cook for an additional 10 minutes.
- Meanwhile, bring 750ml water and rice to a boil in a saucepan. Reduce heat to medium-low, cover and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Serve curry over rice, sprinkled with remaining coriander and flaked almonds.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (2)
Have used this recipe a couple of times...and love it in the slow cooker. I also have used various types of chicken and they all work, if you don;t mind the bones. - 14 Sep 2018 (Review from Allrecipes US | Canada)
Too mild for my taste. If I’m going to eat curry, I want the spices to come through more strongly. The flavor was good and the recipe is quick and easy. Next time, however, I will either use hot curry paste or double the amount of the mild. - 11 Jun 2018 (Review from Allrecipes US | Canada)