- 2 boneless chicken breasts, cubed
- 1 (14.5 ounce) can diced tomatoes
- 1/2 (14 ounce) can coconut milk
- 2 medium carrots, sliced
- 1 onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons mild curry paste
- 1 tablespoon finely ground almonds
- 1 small bunch chopped fresh cilantro
- 1 tablespoon cornstarch
- 1 tablespoon water, or as needed
- 1/4 cup sliced almonds
- 1 1/2 cups uncooked white rice
- Combine chicken, tomatoes, coconut milk, carrots, onion, garlic, curry paste, ground almonds, and 4/5 of the cilantro 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 cornstarch with water in a small bowl and stir into the sauce. Cook for an additional 10 minutes.
- Meanwhile, bring 3 cups 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 cilantro and sliced almonds.
10/08/2019
recipepes.com
slow cooker chicken curry with coconut milk, recipe
PT15M
PT1H
5
455 calories
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