Well, I didn't have time to scrap yesterday, but I did have time to cook. I tried out a new recipe and we loved it. In fact, we loved it so much that I had to share it here. I made several modifications, but the original recipe can be found here: Slow Cooker Coconut Chicken Curry. I completely forgot to take a picture of it last night, but here's the picture from the website:
Here's the recipe with the modifications I made: Coconut Chicken Curry
Ingredients
2 lbs boneless skinless chicken breast, cut into cubes
1 medium onion, cut into chunks
2 garlic cloves
1 green bell pepper, seeded, and cut into chunks
1 poblano pepper, seeded, and cut into chunks
1 can light coconut milk
1 small can tomato paste
1 tsp. salt
1 tbsp. coconut curry powder
1 tbsp. garam masala
1 dried red pepper (if you want a bit more heat)
cilantro, for garnish
In a saucepan, lightly saute the onion, garlic, and peppers over medium-high heat. Heat a small frying pan over medium heat and lightly toast the curry powder, garam masala, and salt until the spices become fragrant. Be careful not to over cook them or they will burn. Place the veggies, coconut milk, tomato paste, and spices in a food processor or blender and puree until semi-smooth. Heat a saucepan large enough to hold the chicken and sauce to medium-high heat. Lightly spray with cooking oil and brown the chicken. Pour the sauce over the chicken, add the red pepper, and turn down the heat. Allow to simmer for about 1 hour, or until chicken has cooked and sauce has thickened slightly. Serve over jasmine rice and garnish with cilantro.
Next time I make this, I think I will make the sauce ahead of time and marinate the chicken in it overnight before cooking it. This would make a wonderful make ahead recipe for busy nights.
If you try this recipe out, please let me know how you like it! Thanks for stopping by!
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