Ingredients:

  • 5 lbs Chicken Breast (boneless, skinless), cut into 1.5-inch cubes
  • 1 large Yellow Onion, finely diced
  • 4 large Garlic Cloves, minced
  • 1 tbsp Fresh Ginger, grated
  • 4 tbsp Red Curry Paste (Thai or Indian Style)
  • 1 (14.5 oz) can Canned Diced Tomatoes, undrained
  • 1 cup Chicken Stock (low sodium)
  • 1 tsp Brown Sugar or Honey
  • Salt and Black Pepper, to taste
  • 1 (13.5 oz) can Full-Fat Coconut Milk
  • 1/4 cup Fresh Coriander (Cilantro), chopped, for garnish
  • 1 tbsp Lime Juice, freshly squeezed

Instructions:

  1. Prep the Chicken and Aromatics: Dice the chicken breast, finely dice the onion, mince the garlic, and grate the ginger.
  2. Combine Ingredients: Place the diced chicken into the slow cooker basin.
  3. Add Flavour Base: Add the diced onion, minced garlic, grated ginger, red curry paste, canned diced tomatoes (with juice), chicken stock, brown sugar, salt, and pepper directly over the chicken.
  4. Stir to Coat: Use a large spoon to thoroughly combine all the ingredients, ensuring the chicken is well coated in the curry paste mixture.
  5. Set the Cooker: Secure the lid. Cook on LOW for 7–8 hours or HIGH for 3.5–4 hours. Do not open the lid during cooking unless absolutely necessary.
  6. Test for Doneness: After the minimum cook time, check the chicken. It should be fork-tender and shred easily.
  7. Add Creaminess: Stir in the full can of coconut milk. Mix thoroughly until the sauce is creamy and consistent.
  8. Final Adjustments: Stir in the fresh lime juice. Taste the sauce and adjust seasonings (add a pinch more salt or sugar if needed).
  9. Rest: Allow the curry to rest, uncovered, on the Keep Warm setting for 10 minutes. This allows the sauce to settle and thickens it slightly.
  10. Garnish and Serve: Ladle the curry over your chosen accompaniment (rice or naan). Garnish generously with fresh coriander.