It’s still March break around here, so I’ve been on the hunt for easy-peasy meals that don’t require me to leave the kids unsupervised or to stick them in front of the TV for very long. I’ve been trying to time meal prep with Kay’s naps but for whatever reason it just hasn’t been working for us. The solution? Slow cooker meals!
I saw this recipe over at PaleOMG and decided to give it a try. We’re all curry fans in this house, and I had (pretty much) all the ingredients. Good enough for me. Let’s rock this!
This chicken is surprisingly tasty for being so fast and simple to prepare! Dump a can of full-fat coconut milk right into your slow cooker. Add tomato paste, garlic, ginger root, curry, cumin, cayenne, salt, and pepper and mix everything up into a nice, thick flavourful curry paste. Add a cup of chicken stock (beef or vegetable stock is fine too) and a thinly sliced onion. Stir everything up again then add your chicken.
I had a bulk tray of chicken thighs so I used 14 of those. That gave us enough for dinner for our family of four plus leftovers for lunch the next day. Cook on low for about 6 hours. Larger and bone-in chicken pieces will take longer to cook than smaller or boneless pieces.
One caution: be careful not to overfill your slow cooker. They work best when they’re between half and three quarters full. I have a Hamilton Beach Set ‘n Forget 6-Quart Programmable Slow Cooker, and 14 thighs filled it about two thirds of the way to the top. I served this Brazilian curry chicken with oven roasted sweet potatoes and raw veggies.
While my slow cooker made dinner for me, I got to play outside with the kids and then we all got to enjoy a delicious home cooked dinner. The kids even asked for seconds!
- 1 can (400ml) full fat coconut milk
- 4 tablespoons tomato paste
- 6 cloves garlic, minced
- 1" x 1" x 2" ginger root, peeled and julienned
- 8 tablespoons curry powder
- 2 teaspoons cumin
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 cup chicken stock
- 1 onion, thinly sliced
- 3 pounds chicken pieces
- Add coconut milk, tomato paste, garlic, ginger, curry powder, cumin, cayenne pepper, salt, and pepper directly to the slow cooker. Mix well into a thick paste.
- Add chicken stock and onion slices. Stir well.
- Add chicken and ensure pieces are well covered in curry sauce.
- Cook on low for 6 hours.
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