Spicy Crockpot Curry Recipe With Coconut Oil, Ginger and Fat-Burning Cumin Seeds


This article is shared with permission from our friends at paleohacks.com. 

Ah, curry. Just the mere mention of that word is enough to get my olfactory senses tingling with eager anticipation!

A close Maharashtrian friend of mine recently introduced me to a curry chicken dish. I decided to take it upon myself to adjust it to my Western palate with my own crockpot curry chicken recipe; the addition of coconut milk definitely helps to even out the spicier elements of the recipe.

This spectacular recipe combines Indian spices with the ever-popular coconut flavors to produce a warm and satisfying curry that is sure to fill your belly and heart with untold Eastern pleasures.

You’ll notice that I’ve included a little chili in this dish, and while you can feel free to omit this if you’re not a fan of hot and spicy foods, I think it really serves to get the taste buds standing to attention. This mild spiciness, combined with the sweetness of the tomato and the rich texture of the coconut milk, is nothing short of amazing.

Crock Pot Curry Chicken

curry chicken

Serves: 4
Prep time: 5 minutes
Cook time: 4 hours

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