This coconut curry chicken recipe is beyond easy. Just throw everything in the crockpot, and you’ll have a fresh and healthy dish in a few hours. 


INGREDIENTS

  • 2 pounds boneless, chicken tenders
  • 1-2 medium onions, halved and thinly sliced
  • 8 garlic cloves, thinly sliced
  • 16 thin slices peeled fresh ginger (about 1 ounce)
  • 1 red bell pepper
  • 1/4 – 1/2 pound fresh green beans
  • 1 tablespoon cornstarch
  • 2 cans unsweetened coconut milk
  • 1/4 cup curry powder
  • 1 tablespoon cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Red pepper flakes to taste (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 avocado
  • Basil for garnish


DIRECTIONS

STEP 1
Add chicken, onions, garlic, coconut milk, curry powder, cumin, coriander, red pepper flakes, cinnamon, salt, and black pepper to a slow cooker. Cook on Low for 4 hours (if you need to leave it all day, add frozen chicken instead).

STEP 2
Add red bell pepper and green beans and continue to cook for 45 minutes.

STEP 3
Stir in cornstarch and cook until thickened, about 15 minutes more.

STEP 4
Serve over Jasmine rice and garnish with avocado slices, basil and sprinkling of salt..

You can experiment with flavors by adding potatoes, frozen peas, raisins or coconut flakes
.

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