Slow cooker Anti Inflammatory Coconut Chicken Curry


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.


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


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