I was a late bloomer when it came to having full appreciation for ethnic foods. Really, really late. I spent the first 25-ish years of my life enjoying a very mundane and unadventurous diet. I didn’t realize it at the time, of course, but as I began to explore new cuisines and venture into new flavor palates, I understood how much I had been missing. Thankfully, I discovered how awesome and delicious ethnic dishes can be before I was diagnosed with Celiac Disease…
I have really found that a lot more ethnic dishes are naturally gluten-free in comparison to their carb-heavy American competitors, including some of my new favorite meals like Oven-Roasted Peruvian Chicken and Vegetables, Beef Barbacoa & Bean Tostadas, and Korean Beef Bowls. Yes, I am well-aware that these are Americanized recipes… but still. Let’s not judge, mmmkay?
The same could be said for this delicious Slow Cooker Chicken Curry that we made last weekend. I have to be 100% honest… there was a part of me that was legitimately longing for naan. In a bad sort of way. Do any of you lovely folks have an amazing gluten-free naan recipe? You would forever be my hero if you have one… please share. I just haven’t found any that look promising yet… *Big, wistful sigh.*
With or without naan, though, this curry was amazing! The whole house smelled absolutely heavenly and built incredible anticipation for dinnertime. Well, for the adults anyways. The kids… not so much. But hey, I probably wouldn’t have eaten this at 8 either. Just being honest. The aroma alone was a huge indicator that there were going to be multiple layers of flavor in each bite, and just like Shakira’s hips, the aroma don’t lie…
(Total aside, can you tell which of my posts are written with a glass of Roscato next to me…?)
The spices all brought a unique and distinct flavor to the party, and the creaminess of the coconut milk married perfectly with a super subtle warmth. I really liked the balance of the tomato paste with the coconut milk and chicken stock, too. Sometimes, in other curries I have tried, the coconut milk is a bit too overwhelming and just takes over the whole dish. Then we have our ginger, garlic, turmeric, curry, red pepper flakes… onions, peppers, carrots… chicken, of course… good stuff here, people. Good stuff.
Slow Cooker Chicken Curry
Slow Cooker Chicken Curry
3 lbs boneless, skinless chicken breasts, trimmed and cut in half
1 1/2 C canned coconut milk
1 C no-salt added chicken stock
1 6-oz can tomato paste
6-8 cloves garlic, minced or pressed
1 1/2 tbsp ground ginger
5 tbsp curry powder
2 tsp turmeric
2 bell peppers, cubed (I used green and yellow but whatever you have will work)
1 sweet onion, sliced
2 carrots, peeled and cut
1/4 tsp to 1/2 tsp red pepper flakes, depending on your heat preference
pink Himalayan sea salt, to taste
- Prepare your slow cooker by placing a liner inside or spraying it lightly with nonstick coconut oil spray.
- Add your trimmed and cut chicken breasts to the slow cooker, then top with onions, peppers, and carrots.
- In a medium bowl, whisk together the coconut milk, chicken stock, tomato paste, garlic cloves, ginger, curry powder, turmeric, and red pepper flakes. Pour over the chicken and veggies.
- Sprinkle with pink Himalayan sea salt, to taste, then cover with lid and cook on low for 6-8 hours or high for 3-4 hours.
- Shred chicken with two forks or a pair of tongs, then return to slow cooker.
- Serve over brown Jasmine rice and enjoy!
This was great for leftovers, too. You know that is half my criteria when choosing meals, right? Right. We’re friends now, after all. 🙂
Coming up over the next week, I am going to chat with you about an amazing opportunity I had to lead a cooking class for a birthday party. We made the aforementioned Oven-Roasted Peruvian Chicken and Vegetables and a new dessert, Lemon Raspberry Cheesecake Parfaits (not dairy-free but totally worth the Lactaid and extra indulgence- recipe coming with post). It was an incredible experience that I hope I am fortunate enough to repeat! Also on the menu, Loaded Carne Asada Sweet Potato Fries, a new favorite of mine that I’m already looking forward to making again.
Totally trying to find the motivation to get my ass in the kitchen and make some banana chocolate chip muffins for a Friday treat… I am out of my quick breakfast of Kind bars and really need to just go do it. Maybe I will find my motivation at the bottom of my wine glass… haha.
Cheers till next time, my friends!