Now that I’ve started tutoring two girls right before dinner, nothing is nicer than coming home to a meal pretty much all prepared for you. I’m not always the hugest fan of slow cookers as I find that they do a good job of making food very bland tasting, but I’ve been trying to use mine more often given that I now spend a large portion of the day out of the house. I’ve found that spicier dishes generally do better – any Mexican or Indian inspired dishes have turned out fairly tasty, including this curry.
It’s not a true curry because I made my own spice mix instead of curry powder and it probably wasn’t as spicy as some might prefer their curries but it didn’t compromise on taste in my opinion. I loved how the sauce was quite creamy even without dairy. I also added more veggies than the original recipe as that’s how I roll.
Slow Cooker Coconut Chicken Curry
3 chicken breasts, frozen
1 red pepper, seeded and quartered
1 small onion, skinned and halved
2 cloves garlic
1 can coconut milk
1 can tomato paste
1 tsp. turmeric
1 tsp. cumin
1 tsp. cardamom
3/4 tsp. ginger
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. pepper
1/4 tsp. cinnamon
1/4 tsp. cloves
1 tsp. salt
3 carrots, chopped
1 red pepper, chopped
2 c. cauliflower florets, chopped
cilantro or parsley
Rice or Noodles
- Place the frozen chicken breasts at the bottom of your slow cooker. Then add carrots and chopped red pepper.
- Place first red pepper, onion, garlic, coconut milk, tomato paste and spices in a food processor. Process until the sauce is smooth(ish).
- Pour sauce over chicken and vegetables.
- Cook on high for 5 hours or until the chicken breast is cooked all the way through.
- 15 minutes before you plan to eat, steam cauliflower florets for a few minutes until they start to look cooked but aren’t completely soft yet. Then add cauliflower to the crockpot.
- While cauliflower is cooking, create a rue with a few tablespoons of corn starch and cold water. Add to the sauce and stir. Keep on adding more rue until the sauce reaches the desired thickness.
- Remove the chicken breasts from the crockpot and use two forks to shred the meat.
- Serve over rice or pasta and garnish with chopped cilantro or parsley.
What is your favourite Slow Cooker Meal? Please share a link so I check it out – I’m always looking for new ideas to try.