Most of us are busy bunnies, so with that in mind here is a great curry recipe that can be done in the slow cooker, ready for you when you get home.
- 2 pounds chicken breast
- 1 cup full-fat canned coconut milk
- 2 cups organic crushed tomatoes
- 1 TBSP fresh ginger root, minced
- 3 cloves garlic, minced
- 1/2 large white or red onion, thinly sliced
- 1 TBSP + 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp salt (less for finer grain)
- 1/4 tsp red chilli flakes
- 1 TBSP coconut palm sugar
- 2 TBSP butter or ghee
- coconut oil (any oil will do)
- Optional: cilantro for garnish
Prep and clean the chicken breasts (remove excess fat and skin), cut into chunks and place in a bowl and coat in 1 TBSP of garam masala.
Heat a pan to medium-high and melt a couple tablespoons of oil. Sear the chicken pieces, starting with the skin-side down. We just need a quick sear on both sides, then place in the slow cooker. Thinly slice half an onion and lay on top of the chicken.
In a sauce pan, melt the 2 tablespoons of butter or ghee with the minced ginger root and garlic on medium heat. When the garlic and ginger sizzles, add the coconut milk and crushed tomatoes. The spices go next — 2 tsp garam masala, the coriander, cumin, salt, red chili flakes and coconut palm sugar. Simmer for just a few minutes, until the spices are well mixed and the sauce starts to do that popping, splattering thing that gets sauce all over your stove… floor… walls… I hate that. Pour the sauce over the onions and chicken already waiting in the slow cooker.
I give the pot a little shake to get the sauce down to the chicken, but this isn’t something to worry about. Everything comes together after a couple hours on low heat. Cover, set the slow cooker to low and the timer for 4 hours. This should be enough time to cook the chicken, soften the onions and develop that rich, spicy sauce.