Slow Cooker Sweet Potato Chicken Curry
This slow-cooker curry is heaven in a bowl. It has a little kick from the spices and a little sweetness from the sweet potatoes. Feel free to adjust the cayenne
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Cooking tools:
- Slow cooker
- Pan
- Stove
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Mixing spoon
- Spoon
- Garlic press
- Kitchen scale
- Colander
- Pot
- Mixing bowl
- Can opener
- Peeler
Ingredients
- 2 teaspoons [Organic Valley® Ghee]
- ½ medium yellow onion, diced
- 3 garlic cloves, minced
- 1 ½ pounds chicken breasts, cubed
- 1 medium or large sweet potato, cubed
- 1 red pepper, sliced or diced
- 2 cups green beans, trimmed
- 3/4 cup organic low-sodium chicken broth
- 3 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- Pinch of cayenne
- ½ teaspoon salt, or more to taste
- fresh ground black pepper, to taste
- 1 14-ounce can full-fat coconut milk
- Cashews, cilantro & cauliflower rice for serving
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