Slow Cooker Coconut Chicken Curry

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
water
cornstarch
cilantro or parsley
Rice or Noodles

1. Place the frozen chicken breasts at the bottom of your slow cooker. Then add carrots and chopped red pepper.
2. Place first red pepper, onion, garlic, coconut milk, tomato paste and spices in a food processor. Process until the sauce is smooth(ish).
3. Pour sauce over chicken and vegetables.
4. Cook on high for 5 hours or until the chicken breast is cooked all the way through.
5. 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.
6. 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.
7. Remove the chicken breasts from the crockpot and use two forks to shred the meat.
8. Serve over rice or pasta and garnish with chopped cilantro or parsley.
9. Enjoy!

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.

I’ve shared this recipe at Slightly Indulgent Tuesdays, Hearth and Soul Hop-volume 38, Gluten-Free Wednesdays and Seasonal Sundays.

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