Chicken Curry ~ Slow Cooker

My husband and I love curry. If I find a decent recipe with plenty of flavorful ingredients and spices, chances are I'll make it within a week after the discovery. In the past, I've made dry chicken curry-- all of the flavor and veggies without the coconut milk-- and a 30 minute, one skillet meal of coconut chicken curry which I have yet to share with you. This posting shall be my reminder.

With the sweltering heat over the last few weeks and consistent stomach pain every time I eat restaurant food (I'm trying to figure out if it's stress, an ulcer, or gluten intolerance without selling my soul to pay doctors' bills), I've needed recipes that utilize my crockpot or require little time on the stove so I can enjoy fresh, home-cooked foods.

And thus I give you Chicken Curry, adapted from Better Homes & Gardens:

Simple, loaded with flavor, and makes plenty for leftovers. As I'm avoiding rice since it continuously causes my stomach to expand to an uncomfortable level no matter how little I eat (what is happening to me?!), I used a cup of quinoa. Quite the delicious substitution. 

VEGETARIANS!! If meat isn't your thing, opt to make this vegetarian by frying up some tofu (or whatever protein substitute you like) and adding it at the end. Or simply omit the chicken & flour, add chunks of squash, and use quinoa & nuts as your protein. 

One other chef's tip: be sure you have coconut milk before you get all of your ingredients and cooking tools ready on the counter and then have to put them away because you need to walk to the convenience store in 100 degree heat. Happy Cooking!!!

Chicken Curry

3 Tbsp all-purpose flour 

3 Tbsp curry powder

1 - 1/2 tsp ground cumin

1 tsp salt

1 - 1/2 pounds boneless, skinless chicken breast halves or thighs, cut into 1 inch pieces

4 medium red potatoes, scrubbed and cubed (you can remove the skins if you want)

4 small carrots, bias-cut

1 cooking apple, coarsely chopped

1 medium onion, chopped

2-3 cloves of garlic, minced

1 jalapeno pepper, seeded and finely chopped

1/2 cup chicken broth 

1 ~ 13.5oz can unsweetened coconut milk

1 cup quinoa or rice, cooked per instructions

Peanuts

Cilantro

Green Onions

Raisins

In large plastic bag combine flour, curry powder, cumin, and salt. Add chicken a few pieces at a time; seal and shake to coat.

In a 4 quart slow cooker, combine potatoes, carrots, apple, onion, garlic, and jalapeno. Top with chicken and pour broth over mixture. Cover. Cook on low-heat setting for 6 to 8 hours or high-heat setting for 3 to 4 hours.

If using low-heat, after the chicken & veggies have cooked for the allotted time turn the slow cooker to the high-heat setting. Add the coconut milk and cook for 30 minutes more. Serve over cooked quinoa or rice and garnish with your choice of toppings.