Citric Acid Free Crockpot Chicken Curry

Total time4 hr 15 min

Prep time15 min

Cook time0 min

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken thighs
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (14 oz) diced tomatoes
Mutti Parma Organic Diced Tomatoes in Organic Tomato Puree Cento® Chef's Diced Tomatoes
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1 can (13.5 oz) full-fat coconut milk
2 tbsp tomato paste
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp smoked paprika
¼ tsp cayenne pepper
1 tsp salt
½ tsp black pepper
1 tbsp olive oil
2 cups baby spinach, loosely packed
1 tbsp fresh lemon juice

For serving

fresh cilantro, roughly chopped (optional)
cooked rice or naan, for serving (optional)

Instructions

1
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Add the curry powder, cumin, coriander, turmeric, smoked paprika, and cayenne and stir for 30 seconds, until the spices are toasted and deeply fragrant.
2
Transfer the onion-spice mixture to the insert of a 6-quart slow cooker. Stir in the diced tomatoes, coconut milk, tomato paste, salt, and black pepper until combined.

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