Description
This Slow Cooker Brazilian Coconut Chicken Curry is a delicious, family-friendly meal that’s perfect for busy weeknights. Tender chicken breasts are slow-cooked with sweet potatoes, pinto beans, and cherry tomatoes in a creamy coconut and peanut butter sauce, spiced with garlic, chilli flakes, and turmeric for a subtle kick. The result is a rich, satisfying curry that’s mild enough for kids but flavoursome enough for everyone to enjoy. Serve it as a complete meal or pair it with rice or bread for an extra filling option.
Syns per portion: See desciption above, it depends on which brand of coconut milk is used, but is around 6 syns per portion
Ingredients
1 onion, finely chopped
2 tablespoons smooth peanut butter
finely grated zest and juice of 1 unwaxed lime, plus lime wedges to serve
1 teaspoon chilli flakes
2 garlic cloves, crushed
1 tablespoon ground turmeric
1 tablespoon cornflour
1 chicken stock cube, crumbled
400ml (14 fl oz) light coconut milk
3 skinless chicken breasts
350g (12oz) sweet potatoes, peeled and chopped
400g (14oz) can of pinto beans, drained and rinsed
250g (9oz) cherry tomatoes, halved
salt and pepper
coriander leaves, to serve
Instructions
1. Put the onion into the slow-cooker pot with the peanut butter, lime zest and juice, chilli flakes, crushed garlic, turmeric, cornflour, crumbled stock cube and coconut milk and stir everything together thoroughly.
2. Add the whole chicken breasts, sweet potatoes, pinto beans and tomatoes, season well and stir again, place the lid on and cook on high for 3 hours or on low for 5 hours.
3. When the cooking time is up, use 2 forks to shred the chicken into the sauce. Serve seasoned with pepper, scattered with coriander leaves and with lime wedges on the side.
Notes
To cook this in a regular oven, preheat the oven to 210°C/190° fan (410°F), Gas Mark 6 1/2. Follow steps 1 and 2, but mix the ingredients in a medium or large casserole dish with a lid. Bake with the lid on for 55 minutes. Check that the chicken is tender and pulls apart easily, then shred the chicken and serve as in step 3.
Want to increase the vegetable content in this? Add a few handfuls of chopped spinach at the end of the cooking time, stir it in, and leave for a few minutes to wilt into the hot sauce.
- Prep Time: 10 minutes
- Cook Time: 3-5 hours
- Category: Slow-cooker
- Method: Easy
- Cuisine: Brazilian