Slow Cooker Curry Chicken |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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I couldn't find a satisfying slow cooker recipe for curry chicken, so I decided to create my own, combining the best parts of several recipes. The ingredients noted as optional can be added if you like an extra kick. I used a 6.5-quart Crock Pot for this meal, but it should fit in a 5-quart just fine. Ingredients:
3 lbs boneless skinless chicken thighs, trimmed & cubed |
2 large potatoes, peeled & cubed |
1 large onion, thinly sliced |
4 garlic cloves, minced |
1 tablespoon gingerroot, grated |
3 tablespoons curry powder |
3 tablespoons smooth peanut butter |
1 cinnamon stick |
1/2 tablespoon red pepper flakes (optional) |
1/2 teaspoon cayenne pepper (optional) |
1 beef bouillon cube |
salt and pepper |
1 cup white wine |
12 ounces coconut milk |
1 cup water |
1/4 cup cilantro, chopped |
3 tablespoons cornstarch |
Directions:
1. Place the wet ingredients into the crock (wine, coconut milk, water).
2. Add spices (garlic, ginger, curry powder, cinnamon stick), peanut butter and bouillon cube, stir well.
3. Salt and pepper chicken pieces as desired, then add to crock along with potatoes and onion, stir well to coat.
4. Cook on low for 8 to 10 hours, or on high for 4 to 5 hours, stirring once or twice.
5. If a thicker consistency is desired once cooked, combine cornstarch with 1/4 cup cold water and mix well. Stir slowly into crock and cook an additional 15 to 20 minutes on high.
6. Serve over noodles or rice of choice, garnished with cilantro.
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