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Brazilian Curry Chicken

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4.2 from 16 reviews

Ingredients

Scale
  • 1.5–2 lbs chicken, throw in a mixture of boneless, skinless thighs AND breasts*
  • 3/4 cup coconut milk
  • 2 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 1 tablespoon ground ginger
  • 4–6 tablespoons curry powder (hell, throw in the whole jar!! kidding)
  • 2 bell peppers, chopped into 1 cubes (i used yellow and red)
  • 1 yellow onion, thinly sliced
  • salt and pepper, to taste
  • 1 cup chicken broth

Instructions

  1. Grab out your crock pot!! Wooooo crock pot time!
  2. Add in the coconut milk, tomato paste, garlic, ginger, curry powder, salt and pepper and whisk together.
  3. Add in peppers and onions.
  4. Next, add in chicken and pour broth over the chicken.
  5. Mix all ingredients together to completely cover the chicken in the curry mixture.
  6. Cover and cook at low for 6-8 hours or high for 4-5 hours.
  7. Then eat it in a cute Tupperware bowl. Or plate….be that way.

Notes

*I often buy skinless, boneless chicken thighs because they’re usually about $1.00/lb cheaper than breasts. I usually will cut off the excess fat on the thighs because the fat can become overwhelming and can also harbor some unneeded crap in it. Looking to save some money? Try just buying thighs or half thighs and half breasts.

Find it online: https://paleomg.com/brazilian-curry-chicken/