Slow Cooker Coconut Chicken Curry

A simple slow cooker coconut chicken curry recipe made with coconut milk, kale and organic spices. Serve over jasmine or basmati rice with fresh cilantro.


  • 2 teaspoons Simply Organic Curry Powder 3.00 oz.1
  • teaspoon Simply Organic Ginger Root Ground 1.64 oz.
  • 1/2 teaspoon Simply Organic Garlic Powder 3.64 oz.
  • 1/4 teaspoon Simply Organic Black Pepper Medium Grind 2.31 oz.
  • 1/8 teaspoon Simply Organic Cayenne Pepper 2.89 oz.
  • 2 tablespoons unsalted butter
  • 1 pound chicken breasts, cubed
  • salt and pepper, to taster
  • 1 cup red bell pepper, diced
  • 1 cup yellow onion, diced
  • 1 white potato, diced
  • 2 cups cooked chickpeas, drained and rinsed if canned
  • 4 cups chicken or vegetable broth
  • 1 13.5-ounce can full-fat coconut milk
  • 2 teaspoons salt
  • 2 packed cups kale, chopped


1. In a skillet over medium heat, melt butter. Sprinkle chicken with salt and pepper. Place chicken in pan and cook about 5 minutes, just until the outside begins to brown. Add bell pepper and onion and sauté for 2 more minutes.

2. Into slow cooker, place chicken and vegetables, followed by remaining ingredients, except kale.

3. Place lid on slow cooker and cook on high for about 5 hours, until potatoes and chicken are tender.

4. Add kale to hot curry, then serve over rice and top with fresh cilantro.

To make this recipe dairy-free, substitute olive oil or ghee for the butter.

For a substitute to kale, use spinach or Swiss chard.

in this recipe



Recipe created by Simply Organic

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