Slow Cooker Spicy Curry (With Chicken)

slowcookerfoodie.com

Jean Bodycote

Kims recommended curry

1.5 tbsp Butter, Unsalted

1.5 tbsp Oil

3 Chicken breasts, Boneless, Cut into small 1.5 inch cubes

1 stick Cinnamon , About 2 inches big

1.5 cups Onion, Finely chopped

1 can Chopped tomatoes, 14.5 oz. can

4 cloves Garlic, Finely minced

1.5 tbsp Ginger, Freshly grated

Salt, To taste

Pepper, To taste

3 tsp Red chili powder, Preferably Kashmiri red chili powder that can be found in Indian grocery stores. Do not use chili powder that's used to make Mexican chili because that's different than red chili powder

1.5 tsp Paprika

1 tbsp Coriander powder

1 tsp Cumin powder

1 tbsp Curry powder

1 tsp Garam masala

1 Green chili, Also known as Thai green chili or Bird's eye chili. It's thin and small. Washed. Patted dry. Cut in half

1 cup Chicken broth, Low sodium

2 tbsp Tomato paste

¾ cup Coconut milk, Full fat

1 to 2 tsp Granulated sugar, Optional, To cut the acidity and spice factor

1.5 tbsp Cornstarch, Dissolved in 2 to 3 tbsp of liquid curry from the crockpot to make a slurry

1 to 2 Tbsp Cilantro, Washed, Patted Dry, Finely chopped, For garnish

Directions at slowcookerfoodie.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer