The Secret Recipe Club
Slow Cooker Coconut Chicken Curry
I was spoilt for choice this month with my partner for the Secret Recipe Club, so many lovely recipes and a fabulous blog to discover too……I had the pleasure to be given Bean who writes at Without Adornment. Bean’s blog is fabulous, and there were loads of recipes to choose from, although she doesn’t say in her About Me page, I gather that Bean lives in Canada – she is married and has recently graduated from university with a degree in Chemical Engineering and in January 2012; she then started working as a junior project engineer at a relatively small engineering firm…..I am always impressed when I meet female engineers, so good on you Bean! Bean’s favourite hobbies are baking/cooking and photography, both of which she tries to showcase in her blog. I have to admit that her photos are wonderful……and her lovely photo of the Slow Cooker Coconut Chicken Curry that I made, puts mine to shame, although, I must say that I had a houseful when I made the recipe, and I didn’t have time to “set up the shot” or indeed to “prop” it as I usually do…….it just seemed a little rude to shoot off and start taking photos when all my guests were sitting at the table waiting for me! So, it was a case of cook, serve, shoot and eat!
However, what my photos may have lacked, was MORE than made up with the taste of this tasty curry; the spicing was SPOT on and we all loved the warm tones that the slow cooking and spice mix imparted to the dish. I am a sucker for coconut in curry and so although I was tempted with Bean’s German Apple Plum Cake as well as her Chive Garlic Cornbread, it was her GORGEOUS Slow Cooker Coconut Chicken Curry that I made for the SRC.
I served mine with a selection of “sambals”, namely coconut, mango chutney, peanuts and garnished the curry with fresh coriander leaves. I steamed some fragrant Basmati rice to go with it, and I also made some naan breads too…..so, it was a classic curry feast! As I said before, we all thought that the spice mix was spot on, and loved the undertones of cardamom and turmeric…..it was MUCH better than a commercial ready-made curry powder, and the colour was vibrant too. I have copied Bean’s recipe for you below, but please DO visit her blog and the original recipe, which is here: Slow Cooker Coconut Chicken Curry. And if you do manage to make it, PLEASE remember to credit Bean and her recipe with a link back to her site too, but, do let me know if you make it as well! As always, it has been exciting and a pleasure to meet somebody new and I JUST love my monthly Secret assignments! That’s all for today, see you later, Karen.
Recipe: Slow Cooker Coconut Chicken Curry
3 chicken breasts, frozen
1 red pepper, seeded and quartered
1 small onion, skinned and halved
2 cloves garlic
1 can coconut milk
1 can tomato paste
1 tsp. turmeric
1 tsp. cumin
1 tsp. cardamom
3/4 tsp. ginger
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. pepper
1/4 tsp. cinnamon
1/4 tsp. cloves
1 tsp. salt
3 carrots, chopped
1 red pepper, chopped
2 c. cauliflower florets, chopped
cilantro or parsley
Rice or Noodles
- Place the frozen chicken breasts at the bottom of your slow cooker. Then add carrots and chopped red pepper.
- Place first red pepper, onion, garlic, coconut milk, tomato paste and spices in a food processor. Process until the sauce is smooth(ish).
- Pour sauce over chicken and vegetables.
- Cook on high for 5 hours or until the chicken breast is cooked all the way through.
- 15 minutes before you plan to eat, steam cauliflower florets for a few minutes until they start to look cooked but aren’t completely soft yet. Then add cauliflower to the crockpot.
- While cauliflower is cooking, create a rue with a few tablespoons of corn starch and cold water. Add to the sauce and stir. Keep on adding more rue until the sauce reaches the desired thickness.
- Remove the chicken breasts from the crockpot and use two forks to shred the meat.
- Serve over rice or pasta and garnish with chopped cilantro or parsley.