Ingredients
1 lb (about 450 g) boneless, skinless chicken thighs or breasts, cut into chunks
2 medium sweet potatoes, peeled and diced (~3 cups)
1 large onion, finely chopped
3 cloves garlic, minced
1 Tbsp fresh ginger, grated
1 Tbsp curry powder (adjust to taste)
1 tsp ground cumin
½ tsp ground turmeric
¼ tsp cayenne pepper (optional)
1 can (14 oz/400 ml) coconut milk (full‑fat or light)
1 cup chicken broth or stock
2 Tbsp tomato paste
Juice of ½ lime
Salt and fresh black pepper, to taste
2 Tbsp chopped fresh cilantro or parsley, for garnish
Instructions
In the slow cooker, layer chicken pieces, diced sweet potatoes, chopped onion, garlic, and ginger.
In a separate bowl, whisk together coconut milk, chicken broth, tomato paste, curry powder, cumin, turmeric, cayenne (if using), and a pinch of salt and pepper.
Pour the spiced coconut sauce over the chicken and vegetables in the slow cooker; stir gently to combine.
Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until chicken is tender and sweet potatoes are soft.
About 15 minutes before serving, stir in lime juice and adjust seasoning with additional salt, pepper, or spices if needed.
Serve hot over rice or with warm naan, garnished with chopped cilantro or parsley.
- Prep Time: 15 minutes
- Cook Time: 6 hours (Low)
- Category: Main course
