There's something about having dinner already cooking away at noon on a Wednesday that kinda puts a (extremely dorky) spring in my step. This happened to me last week and it was very satisfying.
This recipe was ridiculously easy to throw together. There I was standing in my kitchen fully anticipating a part 2 or 3 of the process when all the sudden that was it. It took maybe 5 minutes. I think I even said out loud, "Oh my gosh, that's it." And I don't usually talk (out loud) to myself.
Slow Cooker Coconut Chicken Curry:
I tweaked this recipe over here.
2 lbs. boneless, skinless chicken breast, cut in large cubes
1 medium onion, peeled and halved
3 garlic cloves, peeled
1 can (156ml) tomato paste
1 can light coconut milk
1.5 tsp salt
1 Tbsp Garam Masala
1 Tbsp Curry powder
1 small red pepper, seeded and coarsely chopped
1 to 2 dry whole red chili pepper (optional, for those who like their curry on the burning side)
chopped basil for garnish
chopped cilantro for garnish
For thickening: 1.5 Tbsp cornstarch dissolved in 2 Tbsp water
Here's what you do:
Place chicken inside slow cooker. 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.
An hour before serving, mix together water and cornstarch until the cornstarch is completely disolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.