Sundays are cooking days. Sometimes they’re lazy days when I can spend hours on a complicated recipe, and sometimes they’re so lazy that the only thing to do is use the slow cooker, so that I can laze around all day and still have something ready to eat at dinnertime! Guess what today was?
Slow Cooker Coconut Curry Chicken
2 chicken breasts (boneless skinless)
1 can lite coconut milk (15 oz.)
1 can small diced mild green chilies (5.5 oz.)
1 can garbanzo beans (15 oz.)
1 bag frozen carrot coins (12 oz.)
2 tablespoons curry powder
1 teaspoon kosher salt
1 cup water
This couldn’t be easier – dump everything into the pot of a slow cooker, give it a stir and let the pot do it’s thing for 6 or 8 hours. Serve the curry over steamed rice. Some naan bread would be nice if you happen to have some (I didn’t) and we had a green salad on the side.
It was so good! I meant to add some chopped red onion at the beginning but I completely forgot that – I’ll do it next time though if I can manage to remember. Also, I shredded the chicken at the end but I think my kids would have eaten more of it if I’d left it in chunks, so I’ll try that next time too. Either way, the chicken can go into the pot whole to be chunked or shredded at the end – I put it in straight from the freezer, whole, and it was just fine.
Updated 2/19/2012 to add: I cooked this again and made a few changes – I did add 1/2 of a red onion, chopped, and also omitted the water, which made the curry less soupy.