Some recipes work, others do not. Some become our favorites, and we make them over and over again. This recipe was in between. It was not my favorite, but since we all have different tastes I wanted to share. It was good, but a bit too strong in flavor for me. One day last week Chris was working from home and when I got home from work and opened the front door, there was the strongest of smells and flavors that shot right back to me. Mmm. It was soo good. The problem? The house smelled like that for days. This recipe was strong and pungent. What would I do differently if we made it again? I wanted more vegetables. The interesting part is that the recipe is full of vegetables all made into the recipe. I wanted to eat them with the sauce, chicken, and rice. Maybe I would add some broccoli or asparagus?
Slow Cooker: Coconut Chicken Curry
- 2 pounds, 3-⅓ ounces, weight Boneless Skinless Chicken Breast, Cut Into Large Cubes
- 1 whole Onion, Peeled And Halved
- 2 cloves Garlic, Peeled
- 1 whole Small Green Bell Pepper, Seeded And Quartered
- 1 can (156ml Can) Tomato Paste
- 1 can (about 400ml Can) Coconut Milk
- 1-½ teaspoon Salt
- 1 Tablespoon Curry Powder
- 1 Tablespoon Garam Masala (Indian Spice Mix)
- 2 whole Dry Red Chili Peppers (optional For Extra Heat)
- 2 Tablespoons Water
- 1-½ Tablespoon Cornstarch
- 1 bunch Coriander (optional, For Decoration)
Instructions:
1. Place chicken cubes inside the slow cooker.
2. Place the rest of the ingredients (except chili peppers, cornstarch, water and coriander) in a food processor bowl and process together until the mix is smooth(ish). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 6 hours.
3. An hour before serving, mix together water and cornstarch until the cornstarch is completely dissolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.
4. Serve on top of steaming white rice, like jasmine or basmati rice. Decorate with chopped coriander.
Try it. I am curious what you think. Maybe it was too fragrant and perfumed for me. Let me know what you think.
random olio 
I love a good curry…it does smell up the house, for days– I like to eat it in the winter, but it is better in the summer so the windows can be opened! I make a similar version stovetop. The thing about Indian cooking is the slow addition of flavors to layer in the taste…crockpot cooking seems contrary to Indian cooking in that way only… but the ingredients are good and the use of the food processor is necessary…I prefer more variety in mine– but with a crock it’s hard to add chunks of potato, peas, onion… but I could see the addition of perhaps spinach or kale or root vegetables might work. Thanks for sharing a curry– here’s another tip- spicy or not, try having a forkful with a bite of ripe banana….heaven….
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I did not know that about Indian cooking and the crock pot. I will have to try it with a bite of banana. Sounds wonderful!
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