Hearty Chicken and Pumpkin Curry Prepared in a Slow Cooker

Curry with Chicken and Pumpkin in a Slow Cooker

Preparation Time: 5 minutes Cooking Time: 8 hours Total Duration: 8 hours 5 minutes Servings: 4

A very simple chicken curry cooked in a slow cooker featuring a pumpkin and peanut sauce.

Ingredients

• 1 pound chicken thighs or breasts, boneless and skinless
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 tablespoon garlic, minced or grated
• 1 tablespoon ginger, minced or grated
• 2 tablespoons red curry paste (link)
• 1 tablespoon curry powder
• 1 cup pumpkin puree (link) (or butternut squash puree (link))
• 1 (14 ounce) can coconut milk
• 1/4 cup peanut butter
• 1 tablespoon lime juice
• 2 tablespoons fish sauce (or soy sauce) (gluten-free if needed)
• 2 tablespoons palm sugar (or brown sugar, or maple syrup)
• 1/4 cup roasted peanuts, roughly chopped
• 2 tablespoons cilantro, finely chopped

Instructions

1. Combine the chicken, onion, and bell pepper in a slow cooker, along with the blend of: garlic, ginger, red curry paste, curry powder, pumpkin puree, coconut milk, peanut butter, lime juice, fish sauce, and sugar, then cook on LOW for 6-8 hours or on HIGH for 2-3 hours.
2. Serve topped with the chopped peanuts and cilantro!

Option: Include 1 (14.5-ounce) can of diced tomatoes, alongside the coconut milk.
Option: Incorporate 1 cup pureed apple (or apple sauce).
Option: Mix in 1 cup (soft) apple cider.
Option: Add 3 cups of diced pumpkin, butternut squash, or sweet potato; include at the end, and cook on high for 20-30 minutes until tender.
Option: Stir in 1 cup of peas (fresh or frozen) at the finish.
Option: Garnish with sliced green onions before serving.
Option: Garnish with sliced red chilies before serving.