If you have never had a good chicken curry, you are in for a treat. This recipe for curried chicken with potatoes and peas combines the rich savory flavors of onion and tomato paste with the sweetness of peas and butternut squash, all blended with the smooth richness of coconut milk. Add in fresh ginger, and you get a dish full of complex flavor but homey goodness anyone can enjoy.
The best part, however, is that this dish is as easy as the flavors are complex. The hardest part of this dish is waiting for it to finish cooking.
Slow Cooker Curried ChickenPreparation Time: 30 minutes
Total Time: 6 hours, 30 minutes
Serves: 6 to 8
Ingredients2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 large yellow onion, roughly chopped
1 cup coconut milk
1 cup canned crushed tomatoes
2 Tbs. tomato paste
6 large garlic cloves
1 1/2-inch piece fresh ginger, peeled
2 Tbs. curry powder
4 tsp. kosher salt
2 tsp. granulated sugar
1/4 tsp. ground black pepper
1 cup grated butternut squash
1 1/2 lb. russet potatoes, peeled and cut into 1-inch pieces
1 cup frozen peas
Chopped cilantro, for garnish
Steamed basmati rice, for serving
Directions1. Add the chicken to a 6-quart slow cooker.
2. Place the onion, coconut milk, tomatoes, tomato paste, garlic, ginger, curry powder, salt, sugar and pepper in a blender. Blend on high until smooth. Pour over the chicken. Stir in the butternut squash and potatoes.
3. Cover and cook on low until the chicken and potatoes are tender, 6 hours. Stir in the peas during last 5 minutes of cooking.
4. Garnish with cilantro and serve over steamed basmati rice.
