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slow cooker apple and chicken curry

Slow Cooked Apple and Chicken Curry

This comforting curry uses apples to sweeten this warm and inviting slow cooked dinner.
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Prep Time 15 minutes
Course Dinner
Cuisine asian, Indian
Servings 4

Equipment

  • slow cooker
  • crock pot

Ingredients
  

  • 1 13.5oz can unsweetened coconut milk
  • 2 tsp curry powder
  • 1 tsp curry paste (if you don't have, add an extra tsp of curry powder)
  • 1/2 tsp onion powder
  • 1 1/2 tsp ginger powder
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1 1/2 cups vegetable broth (or chicken broth)
  • 1/2 of a cinnamon stick (about 1 inch)
  • 1/2 tsp garam masala
  • 1 tsp soy sauce paste (or 3 tbsp soy sauce)
  • 2 large garlic cloves, minced
  • 2 chicken breasts, cut into 1 inch thick strips
  • 3 medium apples, whatever kind you like
  • 2 tbsp corn starch
  • What ever vegetables you like (I used 1 head of broccoli, 1 red bell pepper, 1 orange bell pepper and one white onion) chopped into pieces
  • 1/4 tsp salt, black pepper to taste (I used smoked apple wood salt for a little extra flavor!)
  • Whatever side you would like to serve the curry with. I used quick cooking barley, but rice is great too!

Instructions
 

  • Turn your slow cooker to high. Pour in the unsweetened coconut milk and vegetable broth. Note that the coconut milk will appear 'chunky' until it warms up.
  • Peel your apples and chop them into 1/2 inch pieces (does not need to be perfect). Add them to the slow cooker.
  • Not add all of the spices, minced garlic, curry paste and soy sauce paste. Stir to combine.
  • Place chicken strips in the slow cooker. At this time, if you are choosing to cook your vegetables in the curry, add them to the slow cooker. If you are choosing to cook them in the oven before the curry is finished cooking, wait.
  • Place the lid on the slow cooker and cook on high for 4-6 hours, or on low for 7-8 hours.
  • If you are baking the vegetables in the oven, pre-heat your oven to 450 degrees about 45 minutes prior to the curry being finished cooking. Toss the veggies with olive oil and salt, and spread over a foil lined baking sheet. Bake without touching for 30 minutes to allow a few ends to char. Remove from the oven and add to the curry.
  • While the vegetables are cooking in the oven, now is the time to start your side. Cook according to package instructions (I made quick cooking barley, 2 cups of water to 1 cup barley).
  • 15 minutes before your curry is finished cooking, scoop 4 tbsp into a small bowl. Mix it together with 2 tbsp of corn starch until there are no clumps, then add it back to the slow cooker. Stir to combine, and place the lid back on and cook for an additional 15 minutes to thicken the sauce.
  • Pour over barley or rice, and enjoy!
Keyword apple, baked, Chicken, curry, savory, slow cook
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