This delicious chicken curry recipe is dairy free, relatively low fat (yes, I know there is coconut milk in there but I did skip on the butter, cream and heavy yogurt) and definitely hassle free. It couldn’t be easier to prepare. Similar to my Hungarian stew recipe, all the ingredients except the chicken are pulverized to form a creamy sauce in the food processor and poured over the chicken. Done!
The taste of this curry is the antithesis to the ease its preparation. Mild but complex and deep with flavor. It is also exceptionally yummy!
Slow Cooker Coconut Chicken Curry
1 kg (about 2lb) boneless, skinless chicken breast, cut in large cubes
1 medium onion, peeled and halved
2 garlic cloves, peeled
1 can (156ml) tomato paste
1 can coconut milk
1.5 tsp salt
1 Tbsp Garam Masala
1 Tbsp Curry powder
1 small green pepper, seeded and coarsely chopped
1 to 2 dry whole red chili pepper (optional, for those who like their curry on the burning side)
For thickening: 1.5 Tbsp cornstarch dissolved in 2 Tbsp water
1. Place chicken cubes inside slow cooker.
2. Place all the rest of the ingredients (except the chili peppers, cornstarch and water) in a food processor bowl and process together until the mix is smooth(ish). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 6 hours.
3. An hour before serving, mix together water and cornstarch until the cornstarch is completely disolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.
4. Serve on top of steaming white rice, something wonderfully aromatic like Jasmin or Basmati rice. Decorate with lots of chopped coriander. Inhale. So good!