Are you ready to embark on a culinary journey to India without leaving your kitchen? The "Crockpot Chicken Veggie Curry" is not just another recipe; it's a warm embrace of spices and flavors that will tantalize your taste buds and fill your home with an irresistible aroma. Imagine tender chicken simmered to perfection with vibrant vegetables, all enveloped in a creamy coconut sauce that will have everyone asking for seconds! With just 15 minutes of prep and the magic of your crockpot, this dish is perfect for busy weeknights or impressing guests. Dive into our recipe and discover how easy it is to create this comforting dish that’s sure to become a family favorite!
Ingredients
- 1 pound chicken breast, cubed
- 2 cups mixed vegetables (carrots, peas, bell peppers)
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Prepare ingredients by cutting chicken breast into 1-inch cubes and chopping onion and garlic finely.
- In a large crockpot, combine cubed chicken, chopped onion, and minced garlic, ensuring even distribution.
- Add mixed vegetables (carrots, peas, bell peppers) to the crockpot, spreading them evenly around the chicken.
- Pour entire can of coconut milk over the chicken and vegetables, ensuring complete coverage.
- Sprinkle curry powder evenly across the mixture, then add salt to taste. Gently stir to combine all ingredients.
- Cover crockpot and set to low heat setting for 6 hours, allowing chicken to become tender and flavors to meld together.
- After 6 hours, check chicken's internal temperature to ensure it has reached 165°F (74°C) for food safety.
- Once cooking is complete, stir curry gently to redistribute sauce and ingredients.
- Garnish with freshly chopped cilantro before serving hot over rice or with naan bread.
Tips
- Prep Ahead: To save time on busy days, chop your vegetables and chicken the night before and store them in the fridge. This way, you can simply toss everything into the crockpot in the morning!
- Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Zucchini, sweet potatoes, or green beans work beautifully in this curry.
- Adjust the Spice Level: If you prefer a milder curry, start with 1 tablespoon of curry powder and adjust to taste. You can always add more, but it’s hard to take spice out once it’s in!
- Thicken the Sauce: If you like a thicker curry, consider adding a tablespoon of cornstarch mixed with a bit of water during the last hour of cooking.
- Serve with Style: This curry pairs wonderfully with fluffy basmati rice or warm naan bread. Don’t forget to garnish with fresh cilantro for a burst of flavor and color!
- Leftovers Heaven: This dish stores well in the fridge for up to 3 days and can also be frozen for later enjoyment. Just reheat gently on the stove or in the microwave.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 28g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 75mg
