Ingredients
- 1 (14 ounce) can tomato sauce
- 5 fluid ounces coconut milk
- 5 fluid ounces chicken broth
- 2 tablespoons curry powder
- 1 teaspoon salt, or more to taste
- 1 pinch cayenne pepper
- 1 pound skinless, boneless chicken breasts, cubed
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 potatoes, peeled and cut into small cubes
- 2 carrots, chopped
- 1 onion, thinly sliced
- ¾ cup frozen peas
- 2 tablespoons lemon juice
- 1 bunch cilantro, chopped
- ground black pepper to taste
Why This Dish Is So Satisfying
A perfect balance of creamy and savory flavors. The chicken stays tender and juicy, while the tomatoes add a slight tang. Coconut milk gives it a rich texture, and chickpeas bring a nice, hearty touch. It’s comforting and satisfying without being heavy.
Better Cooking Tips
- Use boneless chicken breasts that are evenly sized for even cooking.
- Simmer gently after adding coconut milk to avoid curdling.
- Rinse chickpeas well if using canned to reduce excess salt.
- Simmer gently after adding coconut milk to avoid curdling.
- Rinse chickpeas well if using canned to reduce excess salt.
Directions
Blend the tomato sauce, coconut milk, chicken broth, curry powder, salt, and a pinch of cayenne pepper right in your slow cooker. Toss in the chicken breasts, chickpeas, potatoes, carrots, and chopped onion, giving everything a good stir so it’s all coated in the sauce. Let it cook on High for about 4 hours or on Low for 8, until the chicken is tender and cooked through. A few minutes before it’s done, stir in the peas and a splash of lemon juice, then season with salt and pepper to taste. Let it cook for another 5 minutes to warm the peas. Serve it up, and don’t forget to sprinkle some fresh cilantro on top for a nice pop of color and flavor.
Serving Ideas To Try
Serve this dish over steamed rice or with warm naan bread to soak up the sauce. A side of fresh greens or a simple cucumber salad can add a refreshing contrast. Garnish with chopped cilantro or a squeeze of lime for extra brightness.
Storing Food Safely
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the sauce creamy. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.
