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Terry Novini's Crock pot Coconut Curry Chicken
Ingredients
Steps
  1. Most people use boneless skinless chicken. I use bone in chicken thighs just because I like it that way. More juicier. I just put it in the crockpot.
  2. subheading: In my food processor, I blend the following:
  3. A whole onion chopped.
  4. A capsicum or green pepper seeded and chopped.
  5. Three or four garlic cloves.
  6. One small can of tomato paste.
  7. One can of coconut milk.
  8. Teaspoon and a half of salt.
  9. 1 tablespoon of curry powder.
  10. 1 tablespoon of garam masala.
  11. Two dried chili peppers   . If I can't find those then I use crushed red peppers flakes and/or chili oil. Today I just felt like using both. LOL
  12. Quarter teaspoon of ground coriander. (optional)
  13. Then I blend it all together and pour over the chicken.
  14. I usually throw in a couple of chicken bouillon cubes and Bayleaf for flavoring.
  15. I generally let it go for eight hours. But the last hour, I will add some cornstarch slurry to thicken it. Then I let it go one more hour.
  16. I serve it over rice generally or sometimes with butter naan-bread if I find it in a grocery store. I prefer chapati, but generally don't go to the extra work because they are carrying naan these days in the grocery stores.
  17. By the way, this is not how an Indian mama would fix it. But it does suffice when I am missing India.
 

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