Slow Cooker Curry Chicken

Okay. So for the rest of the summer, I plan to only use two things to cook, my slow cooker(s) and a bit of my cast iron stove top grill.

I have a totally separate kitchen but it still gets the apartment hot and kills my AC. So I’m challenging myself to a 100% no oven use summer or at least cutting back significantly.

I might get my whole Caribbean Card revoked for making Curry Chicken in a slow cooker but I don’t care. It had to be done. This is a recipe for two – meaning some for me to eat today and some for lunch at work the next day. lol

Ingredients

  • Two Chicken Thighs (Washed and Cleaned with excess fat removed. Removing the skin and bones is optional. and chopped into 3-4 smaller pieces)
  • 1/2 tsp black pepper
  • 1/2 tsp seasoned salt or plain salt
  • 1/4 tsp onion powder
  • 1 tsp minced/crushed garlic
  • 1/4 tsp garlic powder
  • 3 tbsp curry powder
  • 1/2 tsp cumin
  • 1/2 tsp turmeric (optional I hate turmeric and ginger) 
  • 1 tsp cilantro
  • 1 tsp paprika
  • 1/4 tsp – 1 tbsp of cayenne pepper (Optional and depends on if you want your curry spicy. Not a fan of spicy I add just a pinch really)
  • 1/2 of a green pepper julienned
  • 1 large carrot (peeled and roughly chopped)
  • 1 large potato or 2 medium/small ones (medium – large diced)
  • 6 tbsp creamed coconut to 9 oz hot water or 6 ounces of coconut milk
  • 1 tbsp of cornstarch mixed with 3 oz of cold water. (This is done at the very end)

 

 

Steps

  1. In a bowl combine chicken, black pepper, salt, onion powder, minced garlic, garlic powder, curry powder, cumin, cilantro, paprika, cayenne pepper.
  2. Now it’s time to get out your slow cooker, I usually spray mine with olive oil first for an easier clean-up. Place the seasoned chicken in the slow cooker, then add the potatoes, green peppers and carrots.
  3. Add coconut milk or creamed coconut mixture into the bowl you just used for the chicken. I do this to get all the season out of the bowl, then pour into the slow cooker. The chicken, carrots and potatoes should be fully submerged.
  4. You can add more curry powder depending on how it looks and an additional 1/2 tsp of salt and cover and let it cook for about 3 – 4 hours on high (I am using a small amount of chicken so it’s smart to check in 3 hrs). I used this time to do the dishes, go out with Charlie, and checked out some amazing kitchen products at the Village Bakery
  5. When it is all done, add the corn starch mixture to thicken the curry. Enjoy over rice, inside a roti shell, by it self or whatever. 

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