Chicken Coconut Curry

Before anyone cries heresy, let me say that this is not a TRUE build it from scratch curry. True Indian curry is made by toasting whole spices, grinding them, sauteing them in oil, adding aromatics, and the directions (and time) go on and on. But if you are interested in a crockpot version that is a viable stand-in, look no further. This has a silky coconut milk sauce, plenty of veggies and moist chicken thighs. Don't be scared off by the coconut milk if you are not a fan of the island noggin knocking fruit. It has a very subtle flavor that doesn't resemble the sweetened coconut flakes that most of us have stored in our flavor memory banks.

Ingredients

1 package of boneless, skinless chicken thighs (2-3 lbs)

1 red bell pepper diced (rough chopped)

1 yellow onion (peeled and rough chopped)

4 carrots (peeled and rough chopped)

2 potatoes (peeled and chopped into 1" pieces)

2 14 oz cans of coconut milk (NOT COCONUT CREAM)

4 garlic cloves (peeled and minced)

2 inch piece of fresh ginger (peeled and grated)

3 TBSP Curry Powder (I use Madras - see picture)

1 tsp turmeric powder

1 tsp kosher salt

1 tsp black pepper

Lime wedges (optional garnish)

Crushed peanuts (optional garnish)

Click here for a PRINTABLE RECIPE.

There are several ingredients in this curry that you may be unfamiliar with, so here is a brief fly by in case you find yourself confused or staring blankly at the shelf in the Asian isle in your grocery store. 

Chicken Thighs

If you have never cooked with chicken thighs before, after this you will to yourself "where have you been all my life?". Warning: They are DARK meat and therefore contain more fat than say chicken breasts, but fat is flavor and they become moist deliciousness in the world of a crockpot. And the best part... They are cheaper than chicken breasts and probably located right next to them in the meat department. As you can see above, I would use a pair of kitchen shears to trim off any excess fat on the edges of each thigh before you cut them into chunks.

Fresh Ginger

The top piece is what you should look for in the grocery store. It has a tough brownish skin and is very knobby. You will probably find it near the mushrooms. They come in big pieces and and sold by the pound. You DON't have to buy the entire 6" piece. Just snap off a section the size you need (see above) and away you go. At home, use a vegetable peeler to remove the tough outer skin before grating. If you have a micro-plane, that could work too. Watch your fingers! 

Curry Powder

There are a lot of curry powders out there. And by a lot I mean a thousands. This one (Madras Curry Powder) is my favorite and usually readily available in your grocery store's Asian food isle. If you have some in your pantry already, use it. Just make sure that when you open the container, it has a strong curry scent. If not, it is probably too old and consequently will lack in flavor.

Rice Cooker

This is the GREATEST cooking tool ever! I mean in the history of mankind there has never been a better kitchen instrument invented. If you have a rice cooker, I'm sure you are already drinking the kool-aid so scroll on down to the assembly directions. If not, pay close attention. Whatever you are doing, stop it, get in your car, and go buy a rice cooker. Now. Seriously. You literally measure your rice in the cup provided, fill the water up to the designated line and in 15ish minutes, perfectly cooked fluffy rice. Every stinking time! You can even put in boxes of Rice-A-Roni flavor packets and all. I have the brand ZOJIRUSHI which I'm sure means "rice from heaven" in Japanese. Trust Me. This is the best kitchen purchase you will ever make.

Peel and chop the potatoes, onions, and carrots along with the red bell pepper. Mince the garlic cloves and peel and grate the piece of ginger. Get ready for some serious smells with the grated ginger!

Add the coconut milk, potatoes, onions, carrots, red pepper, garlic, ginger, curry powder, turmeric, salt and black pepper to the crockpot and stir.

Then add the chicken thigh chunks (roughly 1" pieces).

Stir to combine. Cook on LOW for 6-8 hours. 

Serve on top of rice with plenty of the sauce. If you are really trying to be authentic, use basmati rice (Asian isle again). Garnish with crushed peanuts and a slice of lime.