Friday, September 27, 2013

Coconut Chicken Curry

     I think curries are wonderful during fall and winter. There's just something about a good curry on a cold day that makes everything a little bit better. I found this particular curry recipe in Taste of Home Slow Cooker. This recipe is very simple and was a huge hit. We took the leftover coconut milk and used it in cooking the rice. The result was a creamy curry with just a little bite. The garnishes really helped step this up from just another slow-cooker meal to something I'd be happy to serve to company. As always, changes and notes are in blue.

Coconut Chicken Curry
via Taste of Home Slow Cooker
  • 2 medium potatoes, peeled and cubed
  • 1 small onion, chopped
  • 4 boneless, skinless chicken breast halves (4 ounces each) (or just use 1 pound of boneless skinless chicken)
  • 1 cup light coconut milk (can't be bothered with light. We used regular)
  • 4 teaspoons curry powder
  • 1 garlic clove, minced
  • 1 teaspoon reduced-sodium chicken boullion granules (didn't have reduced sodium, used regular)
  • 1/4 teaspoon salt (omitted; there's enough sodium from the boullion)
  • 1/4 teaspoon black pepper
  • 2 cups hot cooked rice
  • 1/4 cup thinly sliced green onions
  • Raisins, flaked coconut, chopped unsalted peanuts, optional
  1. Place potatoes and onion in a 3-4 quart slow cooker (we used a 2.5 quart cooker. FIGHT THE POWER). In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Transfer to slow cooker. 
  2. In a small bowl, combine coconut milk, curry, garlic, boullion, salt and pepper; pour over chicken.
  3. Cover and cook on LOW for 5 hours or until chicken is tender.
  4. Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts, if desired.
No, just regular curry.
Good times!

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