Course Main Course
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 servings
Calories 212 kcal
- 1 lb chicken breasts
- 3 tbsp curry powder mild
- 1 tsp turmeric powder
- ½ tsp ground coriander
- 2 tsp salt
- 1 tsp sugar
- 2 15-oz cans coconut milk full fat
- 1 c water
- 2 tbsp butter
- 2 cloves garlic crushed
- 4 c sweet potatoes cut into 1-inch cubes
- 1 medium sweet onion cut into 1-inch pieces
- Rice cooked
- Cilantro optional
In a small bowl combine curry powder, turmeric, coriander, salt and sugar. Toss to combine.
Place chicken breasts in a 4-6 quart slow cooker.
Add coconut milk and water and make sure to lift up the chicken breasts to prevent the chicken from burning.
Add butter, garlic, and the bowl of seasoning ingredients. Stir the liquid to incorporate the seasonings.
Add sweet potatoes and onions. Stir to combine.
Cover slow cooker and set to Low for 6-8 hours, or High for 4-6 hours.
Check on curry during the last hour of cooking and stir the ingredients if the curry is starting to stick to the sides.
During the last 30 minutes of cooking, remove chicken from the slow cooker and shred it with a fork. Place chicken back into the slow cooker for the remaining time.
Serve chicken curry with jasmine rice and additional cilantro, if desired, and enjoy!
Note: I used coriander seed and muchi curry and heaping measures of all spices. Would be good with naan and rice and fresh cilantro and yogurt garnish.