Slow Cooker Coconut Chicken Curry

Julie Ryan Evans
Food & Party
16

coconut chicken curryThai food is one of my favorite cuisines to eat, but we usually only have it when we eat in a restaurant or get take-out. As much as I love to experiment in the kitchen, Thai cuisine has always intimidated me a little bit as the recipes tend to contain long, long lists of ingredients, and the few times I've attempted it, my results haven't been so impressive.

Then I found this recipe for Slow Cooker Coconut Chicken Curry from Salt and Paprika, and now we eat Thai at home all the time. It couldn't be easier, and it's delicious. The heat of the peppers combined with the creamy hint of coconut is perfect. You can adjust the spice level to meet your family's tastes, and everyone will love it. Serve it with some rice and vegetables, and dinner is done.

Slow Cooker Coconut Chicken Curry

2 pounds boneless, skinless chicken breast, cut in large cubes
1 medium onion, peeled and halved
2 garlic cloves, peeled
1 can (156ml) tomato paste
1 can coconut milk
1.5 tsp salt
1 Tbsp Garam Masala
1 Tbsp Curry powder
1 small green bell pepper, seeded and coarsely chopped
1 to 2 dry whole red chili pepper (optional, for those who like their curry on the burning side)

For thickening: 1.5 Tbsp cornstarch dissolved in 2 Tbsp water

1. Place chicken cubes inside slow cooker.

2. Place all the rest of the ingredients (except the chili peppers, cornstarch, and water) 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.


Image via TheCulinaryGeek/Flickr

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