Slow Cooker Coconut Chicken Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more budget-friendly.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are less expensive than breasts.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric + cumin

Homemade blends can be healthier and using turmeric and cumin is cost-effective.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, while vinegar is often cheaper.

Place 4 pounds of chicken breast tenderloins in the slow cooker.

Dice 1 large onion and 1 small onion, then sauté in an oiled pan until translucent and browned.

Mince 5 cloves of garlic and add to the sautéing onions.

Peel and cut up 4 potatoes into medium-sized chunks, adding them to the slow cooker.

Once onions and garlic are ready, add them to the slow cooker on top of the chicken and potatoes.

In the same pan, melt 1 stick of butter (8 tablespoons) over medium heat.

Add an equal amount of curry powder (8 tablespoons) to the melted butter and stir until thickened.

Pour 2 cans of coconut milk into the pan with the butter and curry mixture, stirring well.

If there are thick chunks in the coconut milk, heat it until melted down before adding to the slow cooker.

Pour the sauce over the chicken, potatoes, onions, and garlic in the slow cooker.

Add about 3/4 cup of water to the pan to collect any leftover curry mixture, then pour that into the slow cooker as well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens