Ingredients
Method
Preparation
- Start by prepping your vegetables. Peel and cube the sweet potatoes, chop the onion, and mince the garlic and ginger.
- Begin by placing the cubed sweet potatoes into the bottom of the slow cooker. Follow with the chopped onion, garlic, and ginger.
- Next, layer the chicken thighs over the vegetables.
- In a separate bowl, combine the coconut milk, diced tomatoes, curry powder, cumin, salt, and pepper. Whisk until well blended.
- Pour the spice mixture over the chicken and vegetables in the slow cooker, making sure everything is evenly coated.
- Cover and cook on low for 6-8 hours or on high for 4 hours. The chicken should be tender and infused with flavor.
- Stir the curry and taste for seasoning. Adjust as needed, then serve it hot, garnished with fresh cilantro.
Notes
Feel free to customize this recipe! You can substitute chicken thighs for chicken breast if you prefer leaner meat. For a vegetarian option, chickpeas or lentils work wonderfully as a replacement. Make sure to cut your sweet potatoes into even pieces to ensure they cook uniformly. Let it cool completely before storing; it can last in the fridge for up to 4 days or can be frozen for up to 3 months.