Eosinophilic Esophagitis Friendly Crockpot Chicken Curry
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Learn more →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
- 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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