I’m in love with my slow cooker and I’ve lately been in love with curry. You may have seen my Curried Egg Salad or my Curried Chicken Salad. Using a slow cooker has to be the most convenient way to cook. And it is oh so easy. Even if you work full time you can throw a few ingredients into the crock pot in the morning and come home to a cooked meal and a house filled with the delectable fragrance of curry.
Slow Cooker Coconut Curried Chicken
Ingredients
- 3 pounds of chicken (breasts, thighs, chicken on the bone, etc)
- 1 large onion chopped
- 2 carrots chopped small
- 2 clove garlic minced
- 1 Tbsp curry powder
- 1 Tbsp mustard (condiment, not the spice)
- 1/2 cup coconut cream (liquid) or milk (where to buy)
- 1/2 cup chicken stock (how to make chicken stock) (where to buy bone broths)
- 2 Tbsp ghee or butter (how to make ghee)
- salt to taste (where to buy salt and spices)
Equipment
- Crock pot (where to buy)
- Small pot
- Immersion blender (where to buy)
Instructions
- Place the carrots, onion and garlic at the bottom of the crock pot
- Place the raw chicken pieces on top of the vegetables, layering the chicken
- Add the spices over the chicken
- In a small pot melt the ghee and mix in the chicken stock and coconut cream until combined
- Pour this over the chicken
- Cook on low for 6 hours (it can go longer if you are not home yet)
- When done, remove the pieces of chicken and puree the liquid for gravy with an immersion blender
- Serve or refrigerate for later
Prep Time: 15 minutes
Cook Time: 6 hours
