Name: Slow Cooker Chicken Curry
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Skinless, boneless chicken breast halves - 3 pounds; Coconut milk - 2 (14 ounce) cans; Onions, diced - 2; Tomato paste - 4 tablespoons; Minced fresh garlic - 4 tablespoons; Minced fresh ginger - 4 tablespoons; Ground cumin - 1 tablespoon; Ground turmeric - 1 tablespoon; Garam masala (Optional) - 1 tablespoon; Ground coriander - 1 tablespoon; Curry powder - 1 tablespoon; Bay leaves - 4; Cinnamon stick - 1; Salt and ground black pepper to taste - 1

Ingredients for - Slow Cooker Chicken Curry

1. Skinless, boneless chicken breast halves 3 pounds

2. Coconut milk 2 (14 ounce) cans

3. Onions, diced 2

4. Tomato paste 4 tablespoons

5. Minced fresh garlic 4 tablespoons

6. Minced fresh ginger 4 tablespoons

7. Ground cumin 1 tablespoon

8. Ground turmeric 1 tablespoon

9. Garam masala (Optional) 1 tablespoon

10. Ground coriander 1 tablespoon

11. Curry powder 1 tablespoon

12. Bay leaves 4

13. Cinnamon stick 1

14. Salt and ground black pepper to taste 1

How to cook deliciously - Slow Cooker Chicken Curry

1 . Stage

Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.

2 . Stage

Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.