Slow Cooker Chicken Curry with Steamed Kale

This lightened up version of chicken curry requires minimal preparation and cooks unattended in a slow cooker.

Slow Cooker Chicken Curry with Steamed Kale

Makes 4 servings

2 lbs boneless, skinless chicken thighs, breasts or a mixture of the two
28 oz can diced tomatoes
1 medium white onion, peeled and chopped
1 teaspoon salt
4 tsp curry powder
4 tsp cumin
1 tsp turmeric
1 tsp cayenne pepper
2/3 c plain yogurt (optional - omit for whole 30 or paleo)
Chopped cilantro for garnish (optional)

1 bunch kale
Optional brown rice or cauliflower rice for serving

Preparation:

  1. In a slow cooker, combine diced tomatoes, onion, salt, curry powder, cumin, turmeric and cayenne pepper. Add chicken pieces and cook on high for 4 hours or low for 6 - 8 hours.
  2. 10 minutes before serving chicken, wash and stem kale and cut into chunks. Steam for 5 minutes in a vegetable steamer.
  3. Optionally mix yogurt into chicken to form a creamier sauce. Serve chicken, topped with a sprinkle of cilantro and an optional scoop of brown rice. Serve steamed kale as a side.

Donna Whitlock

Donna Whitlock