An Easy Crock-Pot Dinner Filled with Flavor
Curry chicken is a dish that combines all kinds of vibrant flavors, making it just a little spicy, sweet and savory all at once. Enliven your usual cuisine with this delicious dish bursting with herbs and spices that everyone, including the kids, will adore. Because it cooks in the Crock-Pot, you can start this in the morning and have dinner ready when you get home from work, saving you time and trouble. While some curry recipes are more savory, this one calls for coconut milk, making it a sweeter take on the South Asian classic. Serve this alone or over rice.
Total Time: 3 to 8 hours | Prep Time: 20 minutes | Serves: 4 to 6
- 1 medium onion
- 2 garlic cloves
- 2 tablespoons vegetable oil
- 2 pounds of chicken breasts
- 2 medium potatoes, diced
- 2 carrots, diced
- 1/2 cup frozen peas
- 1 (14-ounce) can coconut milk
- 1 (6-ounce) can tomato paste
- 1 cup chicken broth
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon fresh ginger, minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 lime
- Cilantro, for garnish (optional)
- Chop the onion and mince the garlic.
- Heat the vegetable oil over medium heat in a large skillet. Add the chopped onion and garlic, heating them until translucent.
- In the same pan, brown the chicken lightly on both sides of each breast. Remove the pan from the heat.
- Peel and chop the potatoes and carrots into small pieces. Add them to the Crock-Pot, along with the peas.
- Layer the chicken breasts over the vegetables and pour the cooked onions and garlic over the top of the chicken.
- In a medium-sized bowl, whisk together the coconut milk, tomato paste, chicken broth, curry powder, garam masala, minced fresh ginger, red pepper flakes, kosher salt and pepper.
- Pour the coconut mixture over the chicken in the Crock-Pot. Add the bay leaf.
- Set the Crock-Pot to low and cook for 6 to 8 hours. To cook it more quickly, set it to high and cook for 3 to 4 hours.
- Cut the lime in half and squeeze it over the dish before serving. Remove the bay leaf.
TL;DR (Too Long; Didn't Read)
- Garnish with fresh cilantro, if desired.
- Store leftovers in the refrigerator for up to four days.
- To make this dish spicier, add a teaspoon of red pepper paste. For a thicker sauce, add a teaspoon or two of Greek yogurt to the completed dish.
- To enhance the coconut flavor, sprinkle 2 to 3 teaspoons of unsweetened coconut flakes over the finished dish.
- Add 2 tablespoons of raisins to the Crock-Pot for a sweeter version of this dish.
Based in Las Vegas, Susan Paretts has been writing since 1998. She writes about many subjects including pets, finances, crafts, food, home improvement, shopping and going green. Her articles, short stories and reviews have appeared on City National Bank's website and on The Noseprint. Paretts holds a Master of Professional Writing from the University of Southern California.