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Chicken Curry

Chicken is transformed into a fragrant, spiced stew laced with coconut milk for creaminess. Perfect for a weeknight meal; just set and forget in your slow cooker and come home to a heavenly, warming aroma.
15 min
PREP TIME
8h
COOK TIME
260
CALORIES
7
INGREDIENTS
8
Servings

INGREDIENTS

  • 1 tbsp (15 ml) butter
  • 1 1/2 pound (750 g) boneless, skinless chicken thighs, cut into 1 inch (2.5 cm) cubes
  • 1 pkg (42 g) slow cooker chicken stew (club house)
  • 1 can (30 ml) Thai Kitchen® Coconut Milk
  • 1 cup (250 ml) water
  • 1 cup (250 ml) each diced onion, potato and tomato
  • 2 tbsp (30 ml) Curry Powder

Preparation

  • 1 In large skillet over medium-high heat, add butter; add chicken and sauté until chicken is golden brown. Transfer to slow cooker.
  • 2 Dissolve Club House Slow Cookers Chicken Stew in water and add to slow cooker. Place remaining ingredients into slow cooker. Cook 8 hours on LOW or 4 hours on HIGH.
  • 3 Test Kitchen Tip:
    o Serve over rice.

NUTRITION INFORMATION

(per Serving)

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