Tender chicken slow-cooked with sweet potato, coconut milk, and peanut butter for a naturally sweet, mellow curry.
ABy Annebala
Servings
4
700 g Chicken thighs, boneless skinless
2 piece Sweet potato
1 can Coconut milk
4 tbsp Smooth peanut butter
0.5 cup Tomato passata
0.5 cup Chicken stock
3 clove Garlic cloves
1 tbsp Fresh ginger
1 piece Brown onion
2 tsp Mild curry powder
1 tsp Ground cumin
1 tsp Ground coriander
0.5 tsp Turmeric
1 tbsp Soy sauce
1 piece Lime
0.5 tsp Salt
1 tbsp Fresh cilantro (garnish)
4 cup Cooked jasmine rice
Calories
1131 kcal
Protein
58g
Carbs
149g
Fat
35g
Fiber
10g
Sugar
43g
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Slow Cooker Prep
1. Dice the brown onion finely, mince the garlic cloves, and grate the fresh ginger. Peel and cut the sweet potatoes into roughly 3 cm (1.2 inch) chunks. Trim any excess fat from the chicken thighs but leave them whole — they will become very tender and shred easily later.
2. In the base of the slow cooker, whisk together the coconut milk, tomato passata, chicken stock, peanut butter, soy sauce, mild curry powder, ground cumin, ground coriander, turmeric, and salt until the peanut butter is fully incorporated and smooth.
1 can Coconut milk,
4 tbsp Smooth peanut butter,
0.5 cup Tomato passata,
0.5 cup Chicken stock,
2 tsp Mild curry powder,
1 tsp Ground cumin,
1 tsp Ground coriander,
0.5 tsp Turmeric,
1 tbsp Soy sauce,
0.5 tsp Salt
3. Add the diced onion, minced garlic, grated ginger, sweet potato chunks, and chicken thighs into the slow cooker. Stir gently to coat everything in the sauce, nestling the chicken thighs beneath the liquid.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3.5–4 hours, until the chicken is very tender and the sweet potato is completely soft.
5. Once cooked, use two forks to shred the chicken thighs directly in the slow cooker — they should fall apart easily. Stir everything together so the shredded chicken is evenly distributed through the sauce. Taste the curry and squeeze in the juice of the lime to brighten the flavors. Adjust seasoning if needed.
1 piece Lime
To Serve
6. Ladle the curry generously over cooked jasmine rice and garnish with fresh cilantro. Serve immediately.
1 tbsp Fresh cilantro (garnish),
4 cup Cooked jasmine rice
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