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Ingredients and seasonings required for make

1. Prepare 1 lb. chicken breast, cut in 1 1/2 inches pieces
2. Take 1 can (14.5 oz) coconut milk
3. Use 3 Tbsp. red curry paste
4. Prepare 3 Tbsp. brown sugar
5. Take lime juice (approx. 2 Tbsp)
6. Prepare 1 package frozen Asian medley vegetables*

Next add the herbs, flour, spices, seasoning, sugar and tomato puree and mix to evenly coat the ingredients. Then add the stock cube, tomato puree and lemon juice followed by the passata and bay leaves. This slow cooker chicken curry recipe couldn't be easier–the ingredients all go in at the same time and in just a few hours, dinner's ready! Serve over cauliflower rice sauteed with Indian spices, and garnish with fresh cilantro and a dollop of light sour cream.

Step by step to cook Slow cooker curry chicken and vegetables:

1. Combine coconut milk, red curry paste, sugar and lime juice together in the slow cooker.
2. Add chicken and vegetables* to the slow cooker and stir well to combine. (*If using a medley with broccoli, add vegetables during the last hour of cooking so the broccoli doesn't overcook.)
3. Cook on low for approximately 4 1/2 to 5 hours. Start checking on it after 4 hours to avoid drying out the chicken.
4. Serve over rice. Garnish with lime wedges and/or cilantro, if desired. Add salt to taste to balance out the sweetness if you prefer.
5. Done and ready to serve!

Place the seared chicken in the slow cooker, on top of the vegetables. Sprinkle with the remaining spice mixture. In a small bowl stir together soup and curry powder. Pour soup mixture over all in cooker. Combine the coconut milk, curry, turmeric and cayenne; pour over chicken.

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