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Slow Cooker Chicken and Sweet Potato Curry

A cozy dish of tender chicken and sweet potatoes simmered in aromatic spices and creamy coconut milk, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cut into chunks Make sure it's Halal-certified.
  • 2 medium sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced Crucial for depth of flavor.
  • 1 can coconut milk (about 13.5 oz)
  • 2 cups chicken broth Ensure it's Halal-friendly.
  • 2 tablespoons red curry paste
  • 1 teaspoon ginger, minced
  • to taste Salt and pepper
  • for garnish Fresh cilantro

Method
 

Preparation
  1. Start by washing and peeling the sweet potatoes and onion. Cut them into cubes or slices as per your preference and chop the onion and garlic.
  2. In your slow cooker, add the cubed chicken breast, sweet potatoes, chopped onion, minced garlic, ginger, red curry paste, salt, and pepper. Stir it well to ensure everything is coated with those delightful spices.
  3. Pour in the coconut milk and chicken broth, making sure to cover your ingredients entirely.
Cooking
  1. Cover your slow cooker and set it to low for about 6-7 hours or high for 3-4 hours. The longer, the better, as the chicken will be incredibly tender and infused with flavor.
  2. Once cooked, give it a good stir, taste, and adjust any seasoning if needed.
Serving
  1. Serve immediately, garnished with fresh cilantro.

Notes

Substitutions: You can swap chicken with chickpeas or tofu for a vegetarian version. If you're short on time, set your slow cooker on the high setting. Storing tip: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove or in the microwave, adding a splash of broth or water.