Recipe

Coconut Curry Chicken

This is a simple and delicious approach to Indian food that’s not intimidating and doesn’t come with a long list of ingredients. This recipe can be on the spicy side, so feel free to omit the cayenne or cut back on curry for a milder dish. The sauce is prepared on the stovetop before being added to the slow cooker, so it’s easy to taste as you go and adjust it to your liking. My husband and I love spice and he was wild about this dish.

Yields about 6 servings.

  • 2 lbs (approx. 8 pieces) boneless skinless chicken thighs
  • 2 Tbsp vegetable or canola oil
  • 1 large white or yellow onion, chopped
  • 4 celery stalks, chopped
  • 2 tsp garam masala
  • 2 tsp curry powder
  • 1 tsp cayenne
  • 13.5 oz coconut milk
  • 6 oz tomato paste
  • salt
  • pepper
  • green onions or fresh parsley (optional)
  1. Cut the chicken thighs into chunks and place them in a slow cooker. Season with salt and pepper.
  2. Heat the oil over medium heat in a large saucepan. Cook the onions and celery, stirring occasionally, for 3-5 minutes until onions become translucent.
  3. Add garam masala, curry, cayenne and a dash of salt and pepper to the saucepan and stir for 1 minute until vegetables are well coated. Reduce the heat to low and stir in the coconut milk and tomato paste.
  4. Once sauce is well blended, pour over the chicken and stir to coat completely. Cook on low for 4 hours. Serve chicken and sauce over white or jasmine rice. Sprinkle with chopped green onions or chopped parsley if you want.

The chicken and sauce hold up very well for leftovers. I’d suggest making rice fresh per serving instead of combining and refrigerating all together.

Happy cooking!

{follow me on twitter & instagram: @thepickygourmet}

 

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