Thursday, September 15, 2011

Crockpot Coconut Chicken Curry

If you are like me and LOVE Indian food, especially Chicken Tikka Masala, then this recipe may just be your new best friend.  Now, if you have never had Indian food, first of all, shame on you, and second MAKE THIS RECIPE!  This recipe is wonderfully flavorful and satisfying.  It is so easy and best of all you get to make dinner at 10 am before the day gets crazy and hectic.  Your house will smell amazing all day and all you have to do to finish it off is make rice and maybe (ok definitely) some Naan bread. I found this recipe at Tasty Kitchen.

Crockpot Coconut Chicken Curry
(4-5 servings)

3 chicken breasts (skinless, boneless) about 2 pounds, cut into 1 inch cubes
1 whole onion
1 whole bell pepper (seeded) I like the sweetness of red bell peppers
1 (6 oz) can tomato paste
1 (14 oz) can coconut milk
1 1/2 t salt
1 T curry powder
1 T Garam Masala (Indian Spice Mix)
Fresh Cilantro, chopped (optional)

Cooked rice
Naan bread (we LOVE this recipe)

Place the cubed chicken into the slow cooker. Place the rest of the ingredients (except the water, cornstarch and cilantro) into a food processor or blender and mix until smooth.  Pour the sauce mixture over the chicken in the slow cooker and mix well.  Cook on low for 6 hours.  if it is not thick enough, add some cornstarch mixed with water about 1 hour before serving.  Serve over cooked rice, garnish with chopped cilantro.  Serve with warm Naan bread.

10 comments:

  1. Yum! Thank you for sharing this recipe. I tried tika masala a year ago and it bombed. So I haven't used the garam masala since; but this was a hit tonight. I love a good crock pot recipe for church.

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  2. I saw this on Pinterest and will be making it soon. I had to go back to the original recipe, however, since yours leaves out ingredients and measurements (water, cornstarch) even though it lists them in the instructions.
    Thanks for sharing!

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  3. Oh, so sorry! I didn't put water and cornstarch in the ingredients because I didn't use them. But in the description it says to add some, (I would start with about 1-2 t each) however much you need to get the desired consistency. Sorry if that was confusing!

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  4. This was AH.MAZ.ING. Never disappointed with this blog, thanks so much Kadie.

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  5. We love the Bombay House, can't wait to make this!

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  6. Can I put this in the crockpot on high for fewer hours? I just put this in and would like to eat dinner for 10pm? Looks and smells AMAZING already :)

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    Replies
    1. Basically, 1 hour on high is about the same as 2 hours on low, so you'd just cut the time in half. :) I know it's too late for when you were originally doing this, but maybe it'll be helpful for another time!

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  7. Needed a curry coco chicken recipe in a pinch (if you've ever been faced with a curry coco chicken emergency situation you'd understand my anguish) and stumbled upon your blog...happy I did! The dish turned out great and it's so easy. Didn't have fresh cilantro on-hand, so I used some cilantro paste I had in the fridge...worked fine. Going to enjoy this again with some homebrewed India pale ale :)

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  8. This was terrible! I tried to save it with more spices (the recommended levels are FAR too low) but it just came out bland and slightly gritty. Highly recommend finding a different recipe

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  9. I came across your blog while looking for some Indian food recipes and liked a lot. How amazing! I will keep an eye on your post.
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