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Slow Cooker Coconut Chicken Curry

Ease of Preparation: Moderate

Other Main Dishes
Other Thai
Other Meat

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Slow Cooker Coconut Chicken Curry

A simple slow cooker chicken curry recipe made with coconut milk, kale and organic spices. Serve over jasmine or basmati rice with fresh cilantro.

1 tablespoon unsalted butter
1 pound chicken breasts, cubed
 salt and pepper, to taste
1 cup diced red bell pepper
1 cup diced yellow onion
1 cup diced white potato
2 cups cooked chickpeas, drained and rinsed if canned
4 cups chicken or vegetable broth
1  13.5-ounce can full-fat coconut milk
2 teaspoons salt
2 teaspoons Simply Organic Curry Powder
2 teaspoons Simply Organic Ginger
1/2 teaspoon Simply Organic Garlic Powder
1/4 teaspoon Simply Organic Pepper
1/8 teaspoon Simply Organic Cayenne Pepper
2  packed cups kale, chopped
1. In a skillet over medium heat, melt butter. Sprinkle chicken with salt and pepper. Place chicken in pan and cook about 5 minutes, just until the outside begins to brown. Add bell pepper and onion and sauté for 2 more minutes.
2. Into slow cooker, place chicken and vegetables, followed by remaining ingredients, except kale.
3. Place lid on slow cooker and cook on high for about 5 hours, until potatoes and chicken are tender.
4. Add kale to hot curry, then serve over rice and top with fresh cilantro.
Chef Suggestions
To make this recipe dairy-free, substitute olive oil or ghee for the butter.

For a substitute to kale, use spinach or Swiss chard.

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