Anyone who knows me, knows that I’m a fiend for chicken curry. At home, curry chips, chicken curry, tikka, korma – pretty much any kind of curry I can get my hands on, is my favourite food in the world.
Here, in America, they cook their curry with recipes from a different part of India. It’s less of a cream based curry, and more of a tomato based curry.
It’s not even CLOSE.
This makes me sad.
This makes me dream about curry chips.
I’ve tried a number of Indian restaurants, a variety of sauces and, to date, about 4 or 5 curry recipes (It would be more, but I get so disheartened after each failed attempt) that I’ve resorted to making my friend Becky send me the occasional tub of curry paste.
I’m desperate.
Therefore, when I saw this Slow Cooker Coconut Chicken Curry recipe on Pinterest, I thought frig it, I’ll try it for our Sing Star night.
Ingredients
- 1 kilogram 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)
Preparation Instructions
1. Place chicken cubes inside the slow cooker.
2. Place therest 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 disolved. 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, something wonderfully aromatic like jasmine or basmati rice. Decorate with lots of chopped coriander. Inhale. So good!
When I first tasted it, the green bell pepper taste was way too dominant, I was concerned. Even after leaving it in the slow cooker for 8 hours, I still wasn’t convinced, but, I just shredded the chicken breasts (I cooked them hole and then shredded it), dumped it into a tupperware box and left it in the fridge overnight.
After reheating the next day, it was a world better – even Col said it tasted good (and he doesn’t even like curry!) and people at the party seemed to enjoy it too (there wasn’t much left by the end of the night!).
Although it wasn’t an OMGIWANTTHISEVERYDAY kind of curry recipe, it was good and I’ll happily make it again for another night’s dinner in the future!
Definitely adding this to my list of to-try recipes. As a curry fan and a coconut fan, just reading your post made my mouth water! 😉
It’s pretty good and my guests seemed to enjoy it! It’s good to find another curry fan around here – let me know what you think when you try it 🙂