Using Paleo-friendly ingredients, our friends at PaleoHacks created a curry recipe that is sure to fill your belly with best spices and flavors India has to offer.
Ah, curry. Just the mere mention of that word is enough to get my olfactory senses tingling with eager anticipation! This spectacular crockpot curry chicken recipe combines Indian spices with coconut flavors to produce a warm and satisfying curry that is sure to fill your belly and heart with untold Eastern pleasures.
A close Maharashtrian friend of mine recently introduced me to a curry chicken dish. In keeping with our crockpot theme, I adjusted it to my Western palate with my own crockpot curry chicken recipe. The addition of coconut milk definitely helps to even out the spicier elements of the recipe!
You'll notice that I've included a little chili in this dish, and while you can feel free to omit this if you're not a fan of hot and spicy foods, I think it really serves to get the taste buds standing to attention. This mild spiciness, combined with the sweetness of the tomato and the rich texture of the coconut milk, is nothing short of amazing.
I would also recommend making sure you can hold back from eating the whole lot in one sitting because this dish tastes even better the next day, once the ingredients have had the chance to mature a little in the refrigerator.
Once you've tasted this Crockpot Curry Chicken recipe, your eyes (and salivary glands) will be wide open, so indulge your experimental side and take your taste buds on a new adventure!
- 2 pounds skinless chicken breast
- 2 tablespoons tomato paste
- 1 tablespoon organic, cold-pressed coconut oil
- 1 cup full-fat coconut milk
- 3/4 cup chicken broth
- 1 thumb fresh ginger, minced
- 2-6 garlic cloves, minced
- 1 medium fresh green chilli, minced
- 1 onion, finely chopped
- 2 medium red bell peppers, diced
- 3-4 tablespoons Garam Masala
- 1 teaspoon cumin seeds
- Salt and pepper to taste
- Heat the coconut oil in your crockpot and add the Garam Masala and cumin seeds, gently heating them until they begin crackle.
- Add the tomato puree, coconut milk, ginger, garlic, chili, salt, and pepper, and mix thoroughly.
- Give your spicy, coconutty mixture a hearty sniff and then throw in the onions, peppers, chicken, and broth.
- Mix, cover, and cook on high for 4 hours or low for 7 or 8 hours.
- Main Dishes, Curries
- 4 Servings
- Cook Time
- 4 Hours 15 Minutes