Slow Cooker Chicken and Pumpkin Curry
Prep Time: 5 minutes Cook Time: 8 hours Total Time: 8 hours 5 minutes Servings: 4
A super easy slow cooker chicken curry with a pumpkin and peanut sauce.
ingredients
1 pound boneless skinless chicken thighs or breasts
1 onion, diced
1 bell pepper, diced
1 tablespoon garlic, grated/minced
1 tablespoon ginger, grated/minced
2 tablespoons red curry paste (link)
1 tablespoon curry powder
1 cup pumpkin puree (link) (or butternut squash puree (link))
1 (14 ounce) can coconut milk
1/4 cup peanut butter
1 tablespoons lime juice
2 tablespoons fish sauce (or soy sauce) (gluten-free for gluten-free)
2 tablespoons palm sugar (or brown sugar, or maple syrup)
1/4 cup roasted peanuts, coarsely chopped
2 tablespoons cilantro, chopped
directions
Place the chicken, onion, and bell pepper in a slow cooker, along with the mixture of the: garlic, ginger, red curry paste, curry powder, pumpkin puree, coconut milk, peanut butter, lime juice, fish sauce, and sugar, and cook on LOW for 6-8 hours or on HIGH for 2-3 hours.
Enjoy garnished with the chopped peanuts and cilantro!
Option: Add 1 (14.5-ounce) can of diced tomatoes, along with the coconut milk.
Option: Add 1 cup pureed apple (or apple sauce).
Option: Add 1 cup (soft) apple cider.
Option: Add 3 cups of diced pumpkin, butternut squash, or sweet potato; add at the end, and cook at high for 20-30 minutes, until they are tender.
Option: Add 1 cup peas (frozen or fresh) at the end.
Option: Serve garnished with sliced green onions.
Option: Serve garnished with sliced red chilies.
