How to Make Slow Cooker Coconut Curry Chicken
Step #1: In a skillet over medium heat, melt the butter. Sprinkle the chicken with salt and pepper. Place the chicken in the pan and cook for about 5 minutes, just until the outside begins to brown. Add the bell pepper and onion and sauté for 2 more minutes. That’s right—super amazing, delicious Slow Cooker Chicken Curry. I bet you didn’t know food this good could come out of a slow cooker. This recipe really couldn’t be much easier. It starts with a basic red curry sauce which is poured into your slow cooker, followed by some browned chicken, spices, and broth. You can also make your own red curry paste and store it in the freezer for just these kinds of emergencies. Step #2: Transfer the chicken and vegetables to the slow cooker. Add the remaining ingredients, except for the kale. Step #3: Place the lid on the slow cooker and cook on high for about 5 hours (or 4 hours at 200°F/93°C), until the potatoes and chicken are tender. Step #4: Add the kale to the hot curry, then serve over rice and top with fresh cilantro. To reheat, thaw overnight in the fridge if frozen. Warm on the stovetop over medium heat or microwave in short intervals, stirring occasionally until heated through. Adding a splash of broth or water helps maintain the creamy consistency during reheating.
