This is a mild, mellow curry but if you prefer a hotter dish feel free to use more curry powder and more dried chili’s. Hubby Tom thought is was just right as is. We had our curry over some fragrant Jasmine rice and topped it off with a hefty amount of fresh cilantro. This is good eats people! The original recipe stated that this would yield 4 servings but we are going to get 6 servings easy. The leftovers were even more flavorful the second day. I love that!
Chicken Curry – Slow Cooker
- 2 pounds chicken breast, cut into large cubes
- 1 onion, peeled and halved
- 1 green pepper, seeded and quartered
- 1 can (13.5 ounces) light coconut milk
- 1 can (6 ounces) tomato paste
- 2 cloves garlic
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 1/2 teaspoons salt or to taste
- 2 dried red chili peppers (optional)
- 1 1/2 tablespoons corn starch
- Chopped cilantro for garnish
Place onion, green pepper, coconut milk, tomato paste, garlic, curry powder, garam masala and salt into the food processor or a high powered blender like a Blendtec or Vitamix. Process until smooth. Place chicken in the slower cooker, cover with the sauce and stir to coat. Cover and cook on low for five hours. I cooked mine on high for 3 hours and that was perfect. One hour before you’re ready to eat, mix the cornstarch with two tablespoons of water until the cornstarch is completely dissolved. Add to the curry and mix well. Put the lid back on the slow cooker and cook for the remaining hour.
Serve with a big bowl of aromatic rice (such as jasmine or basmati) and garnish with lots of fresh, chopped cilantro.
Yield: 6 Servings
Nutritional Information for Curry only (does not include rice)
Per Serving: 265 Calories; 8g Fat (25.8% calories from fat); 36g Protein; 14g Carbohydrate; 2g Dietary Fiber; 92mg Cholesterol; 856mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat. WWPP 7