Slow Cooker Sweet Potato Chicken Curry
6 hrs 30 min to 7 hrs6 servings
Tender chicken and sweet potato in a fragrant coconut curry, slow-cooked until mellow and rich.
| prepTrim green beans | |||||
| 2 tsp ghee | Sauté onion & garlic until translucent | Add chicken, vegetables, broth & spices | Cook on low 6 hrs | Stir in coconut milk, cook 30–60 min | Season to taste, serve with cashews & cilantro |
| ½ medium yellow onion, diced | |||||
| 3 garlic cloves, minced | |||||
| 680 g uncooked chicken breast, cubed | |||||
| 1 medium-large sweet potato, cubed | |||||
| 1 red pepper, sliced or diced | |||||
| 200 g green beans, trimmed | |||||
| 180 ml organic low-sodium chicken broth | |||||
| 3 Tbsp curry powder | |||||
| 1 tsp ground cumin | |||||
| 1 tsp ground turmeric | |||||
| Pinch of cayenne (optional) | |||||
| ½ tsp salt, more to taste | |||||
| 1 (400 ml) can full-fat coconut milk | |||||
| Cashews, cilantro & cauliflower rice for serving | |||||
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