It may not look like much, but this Slow Cooker Curried Chicken Stew is something that I’ve made again and again. Each iteration a little different, because why not when it’s such a simple formula? The delight is in the tweaking.
I paired it with rice, here, but if you’re avoiding grains then, by all means, enjoy it with some caulirice, heaped in a roasted bell pepper, or simply by itself.
All that’s required for this is layering raw chicken in the bottom of a slow cooker, heaping simple ingredients on top, finishing with a generous topping of spices. Voila! Rich, savory, effortless chicken stew is yours only four hours later.
P.S. Don’t skip the cilantro, lime, and chili flakes. It really brings a wonderful finishing twist to the stew!
- 3 lbs boneless skinless chicken thighs
- 1 medium sweet potato, peeled and roughly chopped
- 1 onion, roughly chopped
- 1/2 cup coconut milk
- 1/3 cup cashew butter
- 1 6-oz can of tomato paste
- 4 cloves of garlic, minced
- 3 tbsp curry powder
- 2 tsp salt, or to taste
- 1 tsp cayenne powder
- Chili flakes
- Layer the chicken things in a slow cooker. Heap the chopped sweet potatoes and onion on top.
- Whisk together the coconut milk, cashew butter, tomato paste, minced garlic, curry powder, salt and cayenne. Pour over the chicken and vegetables.
- Gently toss the ingredients together to ensure they are evenly-coated.
- Cook on low for 8 hours or on high for 4 hours. Ladle into bowls, and top with a squeeze of lime, fresh cilantro, and chili flakes.