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
- 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)
- In a bowl combine chicken, black pepper, salt, onion powder, minced garlic, garlic powder, curry powder, cumin, cilantro, paprika, cayenne pepper.
- 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.
- 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.
- 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
- 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.