Thursday, October 22, 2015

Slow Cooker Coconut Curry Chicken

We have a local Thai restaurant that serves a delicious chicken curry dish that is a favorite of ours.  This recipe is similar...with cubed potatoes, chicken and red peppers smothered in a zippy curry sauce.

  • 4 boneless, skinless chicken breasts, cut in bite-sized cubes
  • 2 medium potatoes, peeled and cubed
  • 1 medium onion, peeled and sliced
  • 1 large red bell pepper, seeded and coarsely chopped
  • 1 can (156ml) tomato paste*
  • 1 can light coconut milk (400 ml. or about 1 1/2 cups)
  • 2 garlic cloves, peeled
  • 1 tsp salt
  • 1 Tbsp curry powder
  • 1 Tbsp Garam Masala  (add an extra tablespoon of curry powder instead, if you prefer)
  • 1/2 teaspoon cayenne pepper (or less, if you don't like the heat!)
  • 1 1/2 Tbsp cornstarch dissolved in 2 Tbsp water

  1. Place cubed potatoes, red pepper and onion in bottom of slow cooker.
  2. Cover with cubed chicken breast.
  3. Place remaining ingredients (except cornstarch and water) in a food processor  or blender and process until smooth.
  4. Pour sauce over ingredients in slow cooker.
  5. Close lid and cook on low for 6 hours.
  6. One hour before serving, stir together water and cornstarch until smooth. Add to the chicken curry and mix well. Cover and cook for remaining time.
  7. Serve on a bed of rice, topped with chopped onion greens. 
*I discovered that if there is no tomato paste in the pantry, it can be omitted and is still delicious!