Slow Cooker Coconut Chicken Curry
The Secret Recipe Club
Without Adornment
Slow Cooker Coconut Chicken Curry
I was spoilt for choice this month with my partner for the Secret Recipe Club, so many lovely recipes and a fabulous blog to discover too……I had the pleasure to be given Bean who writes atWithout Adornment. Bean’s blog isfabulous, and there were loads ofrecipestochoosefrom, although she doesn’t say in her About Me page, I gather that Bean lives in Canada – she is married and has recentlygraduated from university with a degree in Chemical Engineering and in January 2012; she then started working as a junior project engineer at a relatively small engineering firm…..I am always impressed when I meet female engineers, so good on you Bean! Bean’s favourite hobbies are baking/cooking and photography, both of which she tries to showcase in her blog. I have to admit that her photos are wonderful……and her lovely photo of theSlow Cooker Coconut Chicken Currythat I made, puts mine to shame, although, I must say that I had a houseful when I made the recipe, and I didn’t have time to “set up the shot” or indeed to “prop” it as I usually do…….it just seemed a little rude to shoot off and start taking photos when all my guests were sitting at the table waiting for me! So, it was a case of cook, serve, shoot and eat!
However, what my photos may have lacked, was MORE than made up with the taste of this tasty curry; the spicing was SPOT on and we all loved the warm tones that the slow cooking and spice mix imparted to the dish. I am a sucker for coconut in curry and so although I was tempted with Bean’sGerman Apple Plum Cakeas well as herChive Garlic Cornbread, it was herGORGEOUSSlow Cooker Coconut Chicken Curry that I made for the SRC.
Slow Cooker Coconut Chicken Curry
I served mine with a selection of “sambals”,namelycoconut, mango chutney,peanutsand garnished the curry with freshcorianderleaves. I steamedsomefragrant Basmati rice to go with it, and I also made some naan breads too…..so, it was a classic curry feast! As I said before, we all thought that the spice mix was spot on, and loved the undertones of cardamom andturmeric…..it was MUCH better than a commercial ready-made curry powder, and the colour was vibrant too. I have copied Bean’s recipe for you below, but please DO visit her blog and theoriginalrecipe, which is here:Slow Cooker Coconut Chicken Curry.And if you do manage to make it, PLEASE remember to credit Bean and her recipe with a link back to her site too, but, do let me know if you make it as well! As always, it has been exciting and a pleasure to meet somebody new and I JUST love my monthly Secret assignments!That’sall fortoday, see you later, Karen.
Slow Cooker Coconut Chicken Curry
Recipe: Slow Cooker Coconut Chicken Curry
3 chicken breasts, frozen
1 red pepper, seeded and quartered
1 small onion, skinned and halved
2 cloves garlic
1 can coconut milk
1 can tomato paste
1 tsp. turmeric
1 tsp. cumin
1 tsp. cardamom
3/4 tsp. ginger
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. pepper
1/4 tsp. cinnamon
1/4 tsp. cloves
1 tsp. salt
3 carrots, chopped
1 red pepper, chopped
2 c. cauliflower florets, chopped
water
cornstarch
cilantro or parsley
Rice or Noodles
- Place the frozen chicken breasts at the bottom of your slow cooker. Then add carrots and chopped red pepper.
- Place first red pepper, onion, garlic, coconut milk, tomato paste and spices in a food processor. Process until the sauce is smooth(ish).
- Pour sauce over chicken and vegetables.
- Cook on high for 5 hours or until the chicken breast is cooked all the way through.
- 15 minutes before you plan to eat, steam cauliflower florets for a few minutes until they start to look cooked but aren’t completely soft yet. Then add cauliflower to the crockpot.
- While cauliflower is cooking, create a rue with a few tablespoons of corn starch and cold water. Add to the sauce and stir. Keep on adding more rue until the sauce reaches the desired thickness.
- Remove the chicken breasts from the crockpot and use two forks to shred the meat.
- Serve over rice or pasta and garnish with chopped cilantro or parsley.
- Enjoy!
Bean, Without Adornment
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FAQs
I am often asked if you can put coconut milk in a crockpot—the answer is yes, but not until the end of the recipe. I repeat, do not add coconut milk to a slow cooker right at the beginning; it will curdle as the recipe cooks.
Can you use coconut cream instead of coconut milk in curry? ›
Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.
How to thicken up a slow cooker curry? ›
Add a thickening agent
Some common options include cornstarch, flour, or arrowroot powder. Mix the agent with some water or broth before adding it to the slow cooker towards the end of the cooking time. This will help prevent clumping and ensure an evenly thickened sauce.
When to add coconut milk to curry? ›
Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.
Why does coconut milk curdle in a slow cooker? ›
I have often found that it splits, even if the cooking temperature is low. The result still tastes lovely, but it doesn't look very appealing. The key is the use of chemical emulsifiers and stabilisers in the brand of coconut milk you buy such as guar gum; emulsifiers bind and stabilise so splitting does not occur.
Can you overcook curry in a slow cooker? ›
Can you overcook something in a slow cooker? Slow cookers are specially designed to cook food for long periods of time, but yes, you can still overcook in a slow cooker if something is left on the wrong setting for longer than it's supposed to be.
Do I have to use canned coconut milk for curry? ›
If you're making a curry when you realize you don't have any canned coconut milk, Chou recommends a mixture of plant-based milk and coconut oil to provide the creaminess and mild coconut taste.
Why do people add coconut milk to curry? ›
If you're a fan of Thai curries or Indian dishes like chicken tikka masala, canned coconut milk likely has a permanent spot on your grocery list. A few splashes add a creamy richness and nutty, slightly sweet flavor to everything from soups to desserts.
Does coconut milk thicken curry? ›
For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.
Why does my curry go watery in a slow cooker? ›
If too much liquid or broth is added to a curry, it will become runny and thin. It may also be thin if the cooking temperature is too low for it to cook, or if the cooking time is too short, thereby preventing the sauce from being reduced.
Take the lid off
Place the cooker on a high setting, and open the lid for 30-45 minutes to let excess moisture cook off. The liquid will reduce, leaving you with a thick and delicious gravy or sauce. (Tip: This trick can also be applied for thickening stews, or when you've accidentally added too much liquid.)
Why does chicken get watery in the crockpot? ›
This moist environment allows you to leave food to cook for hours without risking it drying out. But because there is no evaporation, the liquid isn't able to reduce and thicken naturally in a slow cooker, often resulting in watery sauces and loose gravies.
How do you keep coconut milk from splitting in curry? ›
Tip. Add a teaspoon of cornstarch to a dish to prevent curdling of coconut milk. Adding cornstarch will also thicken the sauce, so don't use it if you're making a dish that requires a thin sauce.
When not to use coconut milk? ›
For example, if consuming products that are low in fat is a priority, coconut milk may not be your best choice due to its high fat content, which contributes most of the calories of coconut milk.
Do you put coconut milk or yogurt in curry? ›
If it's North Indian dish, it's mostly cream in curry and hung yogurt for marination. If it's southern Indian dish, it's either yoghurt. Most of Indian cuisines don't use coconut milk. We use either fresh grated coconut or dried coconut.
Is it safe to use milk in a slow cooker? ›
Dairy. Prolonged cooking of dairy products causes them to separate. Adding milk, cream or yogurt to crockpots at the beginning of cooking is a sure-fire way to wind-up with a grainy, watery mess at the end. Stir it in once the recipe has finished cooking.
How do you keep milk from curdling in a slow cooker? ›
Stabilize with a Starch
Starches like flour or cornstarch help stabilize the milk emulsion. This will prevent it from separating. A common technique is to thicken your sauce or soup with roux before adding the milk. This changes the makeup of the liquid and prevents curdling.
Can I use coconut milk instead of water in my rice cooker? ›
It only makes sense that we would make this slightly sticky and not-too-sweet coconut rice in a rice cooker. After all… rice is sort of our thing! And all you need to do is substitute a bit of unsweetened coconut milk for some of the water you'd normally use when cooking rice (check the recipe for exact measurements).
What happens to coconut milk in a pressure cooker? ›
Miss Vickie Pressure Cooker Recipes
There is a whole lot of science to explain what makes coconut milk and dairy milk products curdle, but basically the sauce will break when it cooks too hot and too rapidly, so this can be especially troublesome when using a pressure cooker.
