Slow cooker Anti Inflammatory Coconut Chicken Curry

Slow cooker Anti Inflammatory Coconut Chicken Curry

In the fast-paced rhythm of modern life, where inflammation has become a common underpinning of many health challenges, turning to your kitchen for healing can be both empowering and delicious. This Slow Cooker Anti-Inflammatory Coconut Chicken Curry brings together ancient wisdom and contemporary convenience, featuring a thoughtful combination of ingredients that work synergistically to calm the body’s inflammatory response.

The golden warmth of curry powder and garam masala delivers powerful compounds like curcumin and cinnamon that have been studied extensively for their inflammation-fighting properties, while coconut milk provides medium-chain triglycerides that support healthy metabolism and gut function. Fresh garlic, ginger, and colorful vegetables contribute their own array of antioxidants and phytonutrients, creating a meal that doesn’t just taste comforting but actively nourishes your body’s healing systems.

What makes this recipe particularly special is how the slow cooking method gently extracts and preserves the medicinal qualities of each ingredient while transforming them into a meal requiring minimal effort—proving that functional nutrition can fit seamlessly into even the busiest lifestyle without sacrificing flavor or therapeutic benefit.

Directions

1.     Peel and chop onion, carrots, and sweet potato. Finely dice garlic, chop bell peppers, and cut chicken into small strips.
2.     Add onion, carrots and beans to your slow cooker; add in garlic and peppers, then place chicken on top.
3.     In a bowl, whisk together tomato paste, coconut milk, salt, pepper, curry powder, and garam masala.
4.     Add the sauce to the slow cooker and stir. Then place lid on slow cooker, and cook on high for 3 -4 hours (or on low for 5-6 hours) until veggies are tender and chicken is cooked thoroughly.

Suggestions: Serve with brown rice or quinoa or over greens.

Ingredients:

1 medium – onion

1 medium – carrot

1 small sweet potato

2 clove – garlic

2 bell pepper, green or red

1/4 cup – tomato paste, canned

1 cup – coconut milk, unsweetened without any gums

1 teaspoon – salt

1/8 teaspoon – black pepper, ground

2 teaspoon – curry powder

2 teaspoon – garam masala spice

½ teaspoon ginger

1 pound – chicken breast