Crockpot coconut curry chicken with cauliflower
Discover the ultimate comfort food with this Crockpot Coconut Curry Chicken and Cauliflower recipe. Juicy chicken breasts meld with flavorful garlic, robust curry powder, and a custom spice mix, all simmered in creamy coconut milk. Enhanced by tender cauliflower, this easy, one-pot meal is perfect for those who crave a hearty, nutritious dinner with minimal effort.
- 08 May 2024
- Cook time 480 min
- Prep time 10 min
- 6 Servings
- 7 Ingredients
Crockpot coconut curry chicken with cauliflower is a delicious and aromatic dish that's perfect for busy weeknights. This recipe combines tender chicken breasts with rich coconut milk, a blend of fragrant spices, and healthy cauliflower, all cooked to perfection in a crockpot. The slow-cooking method allows the flavors to meld beautifully, creating a comforting and satisfying meal that's easy to prepare.
Ingredients:
Instructions:
- Mince the garlic cloves.
- Wash and chop the cauliflower into florets.
2. Season the Chicken:
- In a large bowl, place the chicken breasts.
- Drizzle the olive oil over the chicken.
- Add the minced garlic, curry powder, and spice mix.
- Mix well to ensure the chicken breasts are evenly coated with the spices.
- Place the seasoned chicken breasts at the bottom of the crockpot.
- Pour the coconut milk over the chicken.
- Add the chopped cauliflower florets on top of the chicken.
- Cover the crockpot with the lid.
- Cook on low heat for 6-8 hours or on high heat for 3-4 hours. The cauliflower should be tender, and the chicken should be fully cooked through and easy to shred with a fork.
- Once cooked, give the mixture a good stir to coat the cauliflower and chicken evenly with the curry sauce.
- Serve hot with a side of steamed rice, naan bread, or your favorite side dish.
- For added flavor and a pop of color, consider garnishing with fresh cilantro leaves, a squeeze of lime juice, or a sprinkle of chopped green onions.
Tips:
- Sear the chicken breasts in olive oil before adding them to the crockpot; this helps lock in the juices and adds an extra layer of flavor.
- Use fresh garlic cloves rather than pre-minced garlic for a more robust and authentic taste.
- Adjust the amount of curry powder and spice mix according to your taste preference if you like it more or less spicy.
- For a thicker curry, use full-fat coconut milk and allow it to cook uncovered for the last 30 minutes to reduce the sauce.
- You can add other vegetables like bell peppers, peas, or spinach to the crockpot for added nutrition and color.
- If you prefer, you can cut the chicken breasts into bite-sized pieces before cooking to make serving easier.
Enjoy your fragrant and flavorful crockpot coconut curry chicken with cauliflower. This dish is not only nutritious and delicious but also incredibly easy to make with minimal prep time. Serve it over rice or with naan bread for a complete meal. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 400kcal | 16% |
| Protein | |
| Protein 54g | 37% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 3.37g | 9% |
| Sugar 2.43g | 2% |
| Fat | |
| Fat 18g | 21% |
| Saturated 10g | 33% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 22ug | 2% |
| Choline 220mg | 40% |
| Vitamin B1 0.26mg | 22% |
| Vitamin B2 0.45mg | 35% |
| Vitamin B3 24mg | 145% |
| Vitamin B6 2.06mg | 121% |
| Vitamin B9 60ug | 14% |
| Vitamin B12 0.50ug | 21% |
| Vitamin C 27mg | 30% |
| Vitamin E 1.42mg | 9% |
| Vitamin K 8ug | 7% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.22mg | 0% |
| Iron, Fe 1.77mg | 16% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 570mg | 45% |
| Potassium, K 1060mg | 31% |
| Selenium, Se 54ug | 103% |
| Sodium, Na 130mg | 9% |
| Zinc, Zn 2.04mg | 19% |
| Water | |
| Water 250g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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