Coconut Chicken Curry in a Slow Cooker
Brenda lives in Cold Country. For 4-6 MONTHS of the year she’s surrounded by snow-covered fields. In the summers temperatures peak in the low 80s. Contrast that to Texas where we have a slight chance of experiencing one frost each winter, and summer temperatures peak at 105.
Since Brenda’s winter is three times as long as the winter I experience she’s become a master of creating hearty curries and soups. This is one of her favorites. You can view the original recipe and learn how to turn it into a soup by clicking the links below:
Coconut Chicken Curry in a Slow Cooker
To a slow cooker add in this order:
1 lb chicken breast, cut into 1/2" cubes
2 Tbsp curry powder
1/2 tsp ground ginger
1/8 tsp red pepper flakes
1/2 tsp salt
1/3 cup onion, finely chopped
2 cloves garlic, minced
1 jalapeno pepper, minced
1 can (15 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 tsp lime juice
1 tsp lemon juice
1 tsp cilantro, sliced
1/4 tsp pepper
2 tsp sugar
2 carrots, peeled and sliced 1/8"
1 can (15 oz) coconut milk
Cook on high for 2-3 hours or low for 6-8 hours. Serve over rice.
Brenda’s Tips:
Serving Size: 4
Brenda adds whatever veggies are in season or in her freezer. Sometimes it's cubed summer squash, sometimes it's frozen beans. sometimes it's fresh garden peas. Brenda really enjoys vegetables and works to incorporate in every dinner.
Spice level can always be adjusted, so add or subtract jalapenos and red pepper flakes to taste.
