Slow Cooked Chicken Coconut Curry

On March 7, the Capital Weather Gang – the coolest (ha!) gang around – declared winter in DC to be officially over.

The CWG is a really big deal around here.  Like when they say tomorrow is a Four Domes day  (– that’s four Capitol domes to you, non-DC native) – you KNOW you’re sleeping in late tomorrow, and at the very best, you’ll be “teleworking.” Hello, federal government.

So when they said winter was over, and spring was here, and that there’d be no more snow, and that only sunshine and puppies and rainbows were ahead, we BELIEVED them.  The whole CITY believed them.  There were discounts at coffee shops and consignment stores to celebrate the arrival of spring.

In other words, I live in Washington, DC, ok?  I shouldn’t be waddling to work in my down coat on April 13th.  CWG, next time, knock on wood when you make declarative statements like “pronouncing winter over now is really, really safe.”

The only saving grace is that it’s totally acceptable to make really heavy, spicy, ridiculously easy winter curries in our crock pot.

Slow Cooked Chicken Coconut Curry

IMG_4573

  • 1-2 pounds chicken breasts, cut into cubes
  • 2-3 sweet potatoes, peeled and cut into cubes
  • 2-3 carrots, peeled and chopped
  • 1 onion, chopped
  • 2-3 cloves garlic, peeled and smashed
  • 1 can coconut milk (light is fine)
  • 1/2 cup chicken or vegetable broth
  • 2 tablespoons sambal oelek
  • 1 big handful curry powder
  • pinch red pepper flakes
  • a big pinch salt
  • 1 big pinch pepper
  • 1 red bell pepper, chopped
  • optional – chopped jalapeno (*note – between the sambal oelek and the red pepper flakes, this dish is one hot wollop of a dish)
  • 2-3 tablespoons cornstarch
  • for serving:
    • cooked basmati rice
    • chopped cilantro
    • coconut flakes
  1. Put all ingredients from chicken through black pepper in the crock pot and give it a good stir.  Cover and cook on low for four hours.
  2. At the four hour mark, add the bell pepper and cook for about 20 minutes.  Add a bit of cornstarch to thicken up the mixture and cook another 10 minutes or so (don’t let your bell peppers get soggy).
  3. Serve with rice and your desired toppings.  Keep some milk/water nearby because it will light your mouth on fire (in a good way).

The Verdict:

Plentiful, spicy-ful, ridiculously easy, and definitely good for making you think about warmer climates, where there are no down coats and no domes looming in your future.

 

 

 

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Published by

varinaj

planning, cooking, eating and repeating.

One thought on “Slow Cooked Chicken Coconut Curry”

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