Low-Carb Coconut Chicken Curry – Slow Cooker Meal Prep
A rich and fragrant slow cooker curry with juicy chicken, fresh vegetables, and a creamy coconut curry sauce served over cauliflower rice.
Ingredients
- 1 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 onion, diced
- 2 tbsp curry paste
- 680g chicken breast or thighs, cut into pieces
- 1 can (400ml) coconut milk
- 1 cup vegetable stock
- 2 medium potatoes, cubed (optional, omit for strict low-carb)
- 2 carrots, sliced
- 1 capsicum (or zucchini, squash, or eggplant), sliced
- Sea salt and pepper to taste
- 1 head cauliflower, riced
- 1 tsp oil
- 1 clove garlic, minced
- 2 green onions, sliced
Original recipe: https://fitmencook.com/recipes/coconut-curry-slow-cooker/
Method
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Heat coconut oil in a skillet over medium heat. Add garlic, ginger, and onion and sauté for 2 minutes until softened and fragrant.
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Add curry paste and stir to coat the aromatics. Cook for 1 additional minute.
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Transfer the sautéed mixture to the slow cooker. Add the chicken, coconut milk, vegetable stock, potatoes (if using), and carrots. Stir to combine.
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Cook on high for 3 hours. After 3 hours, add the sliced bell pepper (or other vegetables) and continue cooking for 1 more hour.
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While the curry finishes cooking, prepare the cauliflower rice: heat oil in a skillet over medium heat, add garlic and green onions, then stir in cauliflower rice. Add a splash of vegetable stock, cover, and steam for 3–4 minutes until tender.
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Season the curry with salt and pepper to taste.
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Serve the curry over cauliflower rice. Store in airtight containers in the refrigerator for up to 3 days or freeze for up to 2 months.