Spicy Chicken Curry Diabetic Crock Pot
Savor the rich, aromatic flavors of this Spicy Chicken Curry, a diabetic-friendly crock pot recipe that's as nourishing as it is delicious. Made with tender boneless chicken thighs, creamy lite coconut milk, and a medley of bold spices like curry powder, cumin, and a touch of cayenne for optional heat, this recipe is perfect for a slow-cooked meal packed with warmth and depth. It's loaded with vibrant vegetables—red bell peppers, zucchini, and peas—making it both hearty and wholesome. Designed with low-sodium and low-sugar ingredients, this dish caters to diabetic dietary needs without compromising on flavor. With just 15 minutes of prep, your slow cooker will handle the rest, bringing you a melt-in-your-mouth dinner that's ideal for busy weeknights. Garnish with fresh cilantro and a squeeze of lime for a bright, finishing touch and serve it hot for a satisfying meal the whole family will love.
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 cup Coconut milk (unsweetened, lite)
- 1 cup Low-sodium chicken broth
- 2 tablespoons Tomato paste
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 0.25 teaspoon Cinnamon
- 1 large Red bell pepper, chopped
- 1 medium Zucchini, chopped
- 1 cup Frozen peas
- 2 tablespoons Cilantro, chopped (optional garnish)
- 1 lime Lime wedges (optional serving)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the chicken: trim any excess fat from the chicken thighs and cut them into large chunks (about 2-3 inches). Set aside.
In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Add the minced garlic and grated ginger to the skillet and cook for another minute until aromatic.
Stir in curry powder, ground cumin, ground coriander, cayenne pepper (if using), and cinnamon. Toast the spices for about 1 minute to release their flavors.
Transfer the cooked onion and spice mixture to the crock pot.
Add the chicken chunks to the crock pot, followed by the tomato paste, coconut milk, and chicken broth. Stir to combine all ingredients evenly.
Season the mixture with salt and black pepper. Add in the chopped red bell pepper and zucchini at this stage as well.
Cover the crock pot and cook on low for 4-5 hours or until the chicken is tender and fully cooked. Stir occasionally if possible.
In the last 20 minutes of cooking, stir in the frozen peas. Allow them to heat through.
Once the cooking time is up, taste the curry and adjust seasonings if needed.
Serve the spicy chicken curry hot in bowls. Garnish with freshly chopped cilantro and a squeeze of lime juice, if desired.
Nutrition Facts
Calories |
2618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 6229 mg | 271% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 32.7 g | ||
| Protein | 256.7 g | 513% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 340 mg | 26% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 4291 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
