Hello and welcome to solsarin. This post is about “slow cooker chicken curry with coconut milk“.
The chicken (Gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. A male that has been castrated is a capon. An adult female bird is called a hen and a sexually immature female is called a pullet.
Originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the Hellenistic period (4th–2nd centuries BC). Humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets.
Chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011.[5] There are more chickens in the world than any other bird. There are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature.
Chicken Coconut Curry is made with Boneless chicken breast sauteed in onion, ginger garlic paste, tomato, spices, and slow-cooked. Adding coconut milk makes the gravy silky smooth and rich. Slow cooking the chicken ensures the Chicken pieces remain Juicy and tender.
Chicken Curry appears very often on our menu. This Chicken Curry is one of my go-to recipes. It is not very spicy. The gravy is creamy and rich with a subtle flavour from coconut milk.
You cooooould, but I wouldn’t. Personally I think this is PLENTY creamy with the coconut milk and I didn’t want to add to the calorie count! However, if you’d like to use coconut cream, add a couple tablespoons after the cook time and then maybe add some water or broth until you’ve reached your desired consistency. If you give this a try, let me know!
But let’s back it up a minute and let’s address about the elephant in the room.
The dreaded fish sauce.
Here’s the deal: don’t skip it! Honestly… it. is. stiiiiinky. I use it in my Roasted Red Chili Tilapia and Thai Peanut Noodles, too. Every time I use fish sauce, I wonder if it’s going to kill the dish. I mean, how can something SO stinky, make food taste SO delicious?
I don’t know, but it works.
Fish sauce is so savory and really adds depth to the dish.
This week we celebrated my 49th birthday. What? I don’t really understand that number, but it’s here to stay and it’s only gonna’ get bigger…hahaha. And with every celebration, you know there has be food. I’ve said this many times, we don’t eat or have take out often. Generally, most of our meals are always cooked at home. But with it being my birthday, a dinner out was in order.
And keeping with my love for curry and Indian inspired dishes, I’m bringing you this Slow Cooker Curry Chicken with Coconut Milk. Curry made easy! Making a great curry can be very labour intensive and time consuming. But in the slow cooker, it’s super easy. Maybe not quick, but there’s so little hands on time. You literally just toss everything in the slow cooker and push start.
Does it give the same rich flavour as a labour intensive curry Honestly, no it doesn’t. But it was really tasty and the chicken was super tender. My family loved it and I’ve made it several times now. This is a dish for when you don’t have the time for hands on cooking and you can prep it early and get on with your day. More labour intensive curries like my Chicken Tikka Masala and Indian Butter Chicken are huge hits but require much more prep and hands on time.
It’s easy to make a good curry. If you’re looking for a tasty dish always be sure to utilize the following ingredients:
While I prefer lean chicken breasts you can use Chicken thighs or any type of dark meat. The darker meats will boost the flavor.
While you can technically buy the yellow curry paste at your local grocery store, I much prefer to blend up my own curry spices at home.
To make a curry seasoning mix you will need:
An important step when making this Crock-pot curry is how big or small you cut your potatoes.
If you like super soft sweet potatoes, you’ll want to cut the potatoes close to 1/2-inch cubes.
However, if you prefer your potatoes on the firmer side, 1-inch cubes will cook completely while still holding their shape.
No matter what size, you’ll definitely want to peel the sweet potatoes before adding them to the slow cooker.
If not, the peel will start to separate from the potato while cooking.
When we say this coconut curry chicken is easy, we mean easy! Here are the few steps that it takes to make the slow cooker coconut curry chicken and then a few steps on how to prepare some veggies to serve with it.
To freeze coconut curry chicken, let it cool completely. Then, transfer it into a freezer-safe gallon-size bag and remove as much air as possible. Seal and freeze for up to 3 months.
Thank you for staying with this post “slow cooker chicken curry with coconut milk” until the end.
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