Slow Cooker Coconut Chicken Curry

Ingredients

• 2 lbs (900 g) boneless, skinless chicken thighs or breasts, cut into chunks

• 1 large onion, diced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 2 tablespoons curry powder

• 1 teaspoon turmeric

• 1 teaspoon paprika

• 1 can (14 oz / 400 ml) coconut milk

• 1 can (14 oz / 400 g) diced tomatoes

• 1 red bell pepper, sliced

• 1 carrot, sliced

• 1 cup frozen peas

• Salt and pepper, to taste

• 2 tablespoons lime juice

• Fresh cilantro, chopped, for garnish

• Cooked rice or naan, for serving

Instructions

1. Prep the Slow Cooker
   In the slow cooker, combine onion, garlic, ginger, curry powder, turmeric, and paprika. Stir to coat the aromatics with spices.

2. Add Chicken and Veggies
   Place chicken chunks on top, then add bell pepper, carrot, diced tomatoes, and coconut milk. Season with salt and pepper.

3. Cook Low and Slow
   Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and flavors are melded.

4. Add Finishing Touches
   Stir in frozen peas and lime juice, and cook an additional 5–10 minutes until heated through.

5. Serve
   Garnish with fresh cilantro and serve over steamed rice or with warm naan.