Description
A rich, aromatic slow-cooked curry featuring tender chicken in a creamy coconut-tomato sauce, finished with wilted spinach and sun-dried tomatoes. Served over fragrant basmati rice with warm garlic naan.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 tbsp coconut oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional)
- 1 can (14 oz) full-fat coconut milk
- 1 can (14 oz) crushed tomatoes
- 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
- 3 cups fresh spinach
- Salt and pepper to taste
- For serving:
- 2 cups basmati rice, cooked according to package directions
- 4 pieces garlic naan, warmed
Instructions
- In a large slow cooker, heat the coconut oil on the sauté setting (or use a skillet if your slow cooker doesn't have sauté) and cook the onion until softened, about 5 minutes.
- Add the garlic and ginger, cook for 1 minute until fragrant.
- Stir in the curry powder, cumin, coriander, turmeric, and cayenne. Cook for 30 seconds.
- Place the chicken thighs in the slow cooker. Add the coconut milk, crushed tomatoes, and sun-dried tomatoes. Stir to combine.
- Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and cooked through.
- About 15 minutes before serving, stir in the spinach until wilted. Season with salt and pepper to taste.
- Serve the curry over cooked basmati rice with warm garlic naan on the side.
Notes
For a thicker curry, remove the lid during the last 30 minutes of cooking. This curry can also be made in a Dutch oven: cook covered at 325°F for 2 hours.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 520
- Sugar: 8g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 32g