How To Make Gluten-Free Crock Pot Chicken Curry
A comforting, flavorful curry made with gluten-free ingredients that’s perfect for a chilly day.
Serves:
Ingredients
- 2 lbs boneless chicken thighs, cut into bite-sized pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- 1 tbsp cornstarch (optional)
Instructions
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In a 6-quart crock pot, combine chicken, onion, garlic, and bell pepper.
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In a separate bowl, mix together diced tomatoes, coconut milk, curry powder, cumin, coriander, paprika, salt, and black pepper. Pour the mixture over the chicken in the crock pot.
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Stir to combine, making sure the chicken is coated in the sauce.
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Cook on low for 6-8 hours or on high for 3-4 hours.
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If you want to thicken the sauce, remove about 1/2 cup of the liquid from the crock pot and whisk in cornstarch. Return the mixture to the crock pot and mix well.
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Stir in cilantro just before serving over rice or cauliflower rice.
Nutrition
- Calories : 463kcal
- Total Carbohydrates : 12g
- Dietary Fiber : 3g
- Sugars : 4g
- Protein : 47g
- Total Fat : 25g
- Saturated Fat : 12g
- Cholesterol : 220mg
- Sodium : 480mg
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