Creamy Curry Chicken Slow Cooker. My uncle is the one who always requests this warmly spiced dish, a cozy dump-and-go meal using just four ingredients, perfect for busy days with rich flavor.
Servings: 6
Ingredients
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2 to 2 1/2 pounds, boneless, skinless chicken thighs, in large pieces.
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1 (15-ounce) can coconut milk, full-fat, well shaken.
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3 tablespoons of yellow curry powder (not hot)
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1 teaspoon kosher salt (and additional as needed)
Creamy Curry Chicken: Directions
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Put the pieces of chicken that are chopped at the bottom of the slow cooker and spread them to form a smooth layer so that they get evenly cooked.
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Add the kosher salt, yellow curry powder and coconut milk in a medium bowl or large measuring cup and whisk until the curry powder dissolves and the sauce appears smooth and golden.
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Add the creamy curry mixture to the chicken in the slow cooker and be sure that all the chicken is covered by the mixture. Gently press down with a spoon any pieces exposed to the sauce into the sauce.
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Place the lid and cook on LOW 5 or 6 hours or on HIGH until the chicken becomes very tender and easily pulls apart with a fork. The sauce must be a little thickened, but must be gently simmering about the edges.
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After cooking, stir the chicken and the sauce thoroughly in the slow cooker so that all the chicken pieces are smothered in the curry sauce. Add a dash of salt and bring on the flavours, maybe.
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The creamy curry chicken can be served hot, poured over rice or warm naan and lots of the golden sauce must be poured over each serving.
Variations & Tips
You can add more heat to it and add 1/2-1 teaspoon of crushed red pepper flakes or a pinch of cayenne into the coconut milk blend before pouring it into the chicken. To make it a little sweeter and more kid-friendly, 1 to 2 teaspoons of brown sugar or honey may be added to the sauce. You can also use boneless, skinless chicken breasts in place of chicken thighs; you just need to ensure that you check when the first side is cooked to ensure that the first one is not over-cooked and therefore ends up being dry. To add some veggies to this without requiring additional time on the stovetop, add a bag frozen peas or mixed vegetables in the last 30 minutes of cook time so that it warms up but they do not get mushy. Should you like a heavier, more almost gravy-like sauce, take off the lid during the final 20 to 30 minutes on HIGH so that some of the liquid will evaporate, or simply mash a few pieces of chicken into the sauce in order to achieve that natural thickening. To prepare meals in advance, make a batch of chicken and sauce on Sundays, and store it in containers with rice; it can be reheated in the microwave oven and the taste only improves the following day.
Pork Lo Mein (with Spaghetti) in the Slow Cooker