I am a sucker for curry. I love all kinds. There’s something lovely about the warm aroma, sweet and spicy flavors, and the way the rice soaks up the amazing sauce. I recently made this version for some friends, and it was a hit.
- 2 lbs boneless, skinless chicken breasts, cut into chunks (you can also use thighs)
- 5 large carrots, peeled and chopped
- 1 medium onion, peeled and quartered
- 2 cloves of garlic, peeled
- 1 large bell pepper, seeded and chopped (actually this time I used a handful of the sweet mini peppers — a mixture of red, orange and yellow)
- 1 (5 oz) can of tomato paste
- 1 (14 oz) can of coconut milk
- 1.5 teaspoon salt
- 1 Tablespoon curry powder
- 1 Tablespoon garam masala
- 1 jalapeño (seeded and halved) OR 1 teaspoon crushed red pepper flakes
- 2 Tablespoons water
- 1.5 Tablespoons cornstarch
- Coat your crock pot with a cooking spray (like Pam)
- Place the chicken and carrots at the bottom of the crock pot
- Take all of the other ingredients (except for the cornstarch and water) and put them in your food processor until it is mostly smooth.
- Pour sauce over the chicken and carrots in the crock pot and stir
- Cover, cook on low for 6 hours
- About an hour before it’s done, mix the cornstarch in the water, then add the mixture to the crock pot and stir well.
Serve over rice and enjoy! Garnish with fresh cilantro if you have it.
February 12, 2011
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I realized I haven’t made this recipe in quite some time, and it’s so delicious …. I think it’s on our family menu in the very near future.
- 1 pound boneless, skinless chicken breasts
- 2 T curry powder
- 1/4 t ground cinnamon
- 2 T olive oil
- 1 medium yellow onion, thinly sliced
- 2 medium zucchini, thinly sliced
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- 1 1/2 t kosher salt
- 1/4 t black pepper
- Cooked white rice
- Optional: 1/2 cup fresh basil leaves, torn; 1/4 cup almonds, roughly chopped
1. Rinse the chicken and pat dry with paper towels. Cut the chicken into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside.
2. Heat 1 T of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate.
3. Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet until the chicken is cooked through, 5 to 7 minutes.
4. Place cooked rice in individual bowls and top with your chicken curry. If desired, sprinkle with basil and almonds.
You can substitute coconut milk for the cream …. eggplant for the zucchini … cilantro for the basil … and cashews for the almonds.