Savory gets me every time. Today I threw a whole bunch of veggies, chicken, and coconut milk into a slow cooker and let it cook me dinner. This is a winning recipe for curry newbies. It has plenty of room for simple swaps- like zucchini or carrots, and chicken or shrimp. You can also raise the spiciness to your preference. I used a mild yellow curry powder (easy to find and versatile), and bumped it up with some cumin and cayenne. Adding chopped sweet potatoes allowed me to use unsweetened coconut milk, but that’s all preference. Spoon all this slow-cooked tender goodness over a bed of white rice with a slice of Naan to soak up some of that delicious sauce. Garnish with some cashews for a bit of crunch and freshly chopped cilantro.
Chop up some sweet potatoes, red pepper, carrots, and onion. Be creative with your veggies and use your favorites. I’m thinking of adding in some peas next time for a splash of green. Lightly spray your slow cooker with non stick spray and add the cubed chicken pieces to the bottom.
Cover the chicken with the veggies.
In a small mixing bowl, whisk together the chicken broth, curry, cumin, cayenne, and salt. Add in some cornstarch for thickness. Pour the mixture into the slow cooker and gently toss to coat the vegetables and chicken.
Cover and cook on high for 3 hours or low for 5.
About 10 minutes before serving, pour in the coconut milk and gently stir. Adding the milk in at the end will prevent it from curdling. I like to use unsweetened coconut milk, since I taste enough sweetness from the sweet potatoes. This is up to your preference. Serve over a bed of white rice garnished with some cashews and freshly chopped cilantro.