There are people who LOVE curry, and people who HATE curry. No one is ever on the fence about it.
I’m a curry lover.
This past Summer I went to Thailand to learn how to make the world’s best curry. (And visit my best friend, see the country etc etc etc…) In the cooking class that we took I learned how to make the authentic Masaman curry, and this recipe is a variation on that dish. Traditional curry isn’t slow cooked, and my first attempt at making this dish in the crock pot didn’t prove to be successful. (Don’t make the mistake of adding coconut milk at the beginning of the process because it will cook off almost completely, and you won’t have any of that delicious, creamy coconut heaven in your curry).
I had a request to post a slow-cooked meal, and although this isn’t one of those “throw it all in and forget about it” dishes, it is pretty close.
Slow Cooked Chicken Curry and Vegetables
- 3 thawed chicken breast
- 8 oz chicken stock
- 3 Tbs curry powder (I usually make my own with turmeric, cumin etc… but Trader Joe’s curry powder is very good as well)
- 2 Tbs chopped cilantro stems (not leaves)
- 1 Bay leaf
- 1/4 tsp red pepper flakes
- 3 medium white potatoes, peeled and cut into 1 inch pieces
- 5 large, peeled carrots cut into 1/2 inch pieces
- 2 cups snow peas
- 1/2 cup diced yellow onion
- 1 can light coconut milk
- Cilantro leaves
- In a crockpot add chicken, stock, curry powder, cilantro stems, bay leaf and red pepper.
- Cook on low for 4-6 hours, until chicken shreds with a fork.
- Remove chicken and set aside.
- Add potatoes, carrots and onion and cook for 1.5 hours in crock pot until tender.
- Using hands, separate chicken into 1 inch wide pieces (it will shred more when you mix it in), and add to veggies in crock pot.
- Add snow peas and let cook for 15 mins.
- Add coconut milk, and stir to combine.
- Turn off crock pot, but let set for 15 more mins until liquid is warm.
- Season with salt to taste.
- Serve over white rice and top with chopped cilantro.