Wholesome Husband is a curry fanatic. Every time we go out to an Indian or Asian restaurant, he orders Chicken Curry. I had never made curry until I met him and now I am in love with curry too. This recipe uses fresh veggies and all the classic Indian spices to result in a fantastic dish!
1 pound boneless skinless chicken breast, cut into large cubes
1 whole onion, peeled and halved
2 cloves garlic, peeled
1 whole small green bell pepper, seeded and quartered
1 can (8 ounces) tomato paste
1 can (15 ounces) light coconut milk
1 ½ teaspoon salt
1 Tablespoon curry powder
1 Tablespoon garam masala
2 whole dry red chili peppers (optional for extra heat)
2 Tablespoons water
1 ½ Tablespoon cornstarch
1 bunch cilantro
1. Place chicken cubes inside the slow cooker.
2. Place the rest of the ingredients (except, cornstarch, water and cilantro) in a food processor bowl or blender and process together until the mix is smooth.
3. Pour sauce mix on top of the chicken, mix well and close the lid. Cook on low for 6 hours.
4. An hour before serving, mix together water and cornstarch until the cornstarch is completely disolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.
5. Serve on top of steaming brown jasmine rice. Decorate with lots of chopped cilantro. Serves 4. (nutritional info does not include rice)
Nutrition Notes: Garam Masala is a mixture of a bunch of different spices that is used in Indian dishes. These spices include ground cumin seeds, coriander seeds, cardamom seeds, black peppercorns, cinnamon, cloves, nutmeg and sometimes saffron. But the spices in a garam masala vary according to region and personal taste.
Taste Test: Homemade curry sauce is the way to go! It’s so simple and much better than some stuff you get already prepared. This one is definitely going in the recipe rotation!