I had a can of coconut milk, chicken thighs and tomato paste on hand, along with a cupboard bursting with spices.
I knew I had something potentially delicious on my hands. And, after a pretty quick search online, I found a recipe on SharedAppetite.com that looked delicious.
As usual, I put my own spin on this very easy slow cooker meal. Here's how I did it.
Slow Cooker Chicken Curry
Adapted from SharedAppetite.com
2 pounds boneless, skinless chicken thighs
4 carrots, peeled and diced
2 bell peppers, diced
1 medium onion, peeled and quartered
4 large cloves garlic, peeled
1/2 teaspoon ground ginger (The original recipe calls for 1 tablespoon fresh ginger, which I had just run out of).
1 6 ounce can tomato paste
1 14 ounce can of unsweetened coconut milk
2 teaspoons salt
¾ tablespoon curry powder
¾ tablespoon garam masala
½ teaspoon turmeric
1½ tablespoons cornstarch
2 tablespoons water
Spray your slow cooker with some nonstick cooking spray. Dump in the veggies. In a food processor or blender, put in the onion, garlic, ginger, tomato paste, coconut milk, salt and spices. Blend until it is mostly smooth. Pour that sauce into the slow cooker and over the chicken. Cook on low for about six hours.
Now you have a couple of options:
The original recipe says: With the chicken still in the slow cooker, combine the cornstarch and water in a small bowl until its dissolved. Pour the cornstarch mixture into the slow cooker and cook for another hour - or until the sauce thickens.
What I did: The meal was ready long before it was time for dinner so I put the chicken and sauce in the refrigerator. When it was time for dinner, I put the chicken and sauce in a large pan and heated it up on the stove. As it cooked, I shredded the chicken. Once the chicken was pretty shredded, I poured in the cornstarch and water mixture, stirring as the sauce thickened.
Serve over rice or with Naan. Top with plain Greek yogurt. This stuff is addictive!
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