We prefer this simple coconut chicken curry because it is so easy and slow cooker to prepare with the ingredients that may already have in your pantries. This delicious curry is full of spices, soft chicken and cream coconut milk. Pair with rice and naan and you have a simple, flavored food.
We love curry as much as we do? Try our real CoconutAnd!
Why our recipes
- This recipe contains a Super Quick Prep Time (5 minutes!) And the rest take care of itself in a slow cooker.
- Curry spices give this recipe amazingly and it is as easy as impressive as it is!
- Full fat coconut milk gives an irrelevantly smooth texture.
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This recipe is a cookbook to us! This was the first time Rachel was published in the Slow Cooker Cooking book in the Idiot's Guide book, which wrote in the 21st, it was a family's favorite recipe ever since it was! Was re -expressed as cookbook Stay at home chef slow cooker cookbook In 2021 and even an Amazon weekly the best seller won the award!
The notes of the element
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- Chicken breasts: Cut pieces of bite size. You can use boneless skinless chicken thighs without changing the cooking.
- Sweet onion: Sweet onion or vidolia coconut milk and curry spices well appreciate. You can also use a yellow onion.
- Garlic: Fresh garlic is always the best. You can use the type from a jar, but simply know it has a bit more bitter taste.
- Curry Powder: We use a yellow curry powder that you can easily find the spice of your local grocery store.
- Coconut milk: The full fat version gives a strong coconut taste and a rich creamness that you want.
- Daised Tomato: We use canned dysted tomatoes for this recipe. You can also use fire-rosted tomatoes.
- Tomato sauce: It thickens the stew and adds a dense tomato taste.
- Granular sugar: A small amount of acidity balances and enhances the overall taste.
Coconut milk alternative
Use full fat coconut milk for the best coconut taste and creamyst results. If you are looking for a light option, if you prefer you can give less fat coconut milk options, your dish will not be as thick. To thicken the sauce, add half a teaspoon of water mixed with water and fix it.
You can also replace coconut cream for coconut milk. They are almost always interchangeable. Not surprisingly, coconut cream will make your simple coconut vegetable more thicker and rich.
Adjust the heat
The Thai curry tradition is spicy, but we are quite light. The coconut milk reduces the level of the spice somewhat from itself.
If you want to crank the heat, add something Chili garlic sauce (Add half a teaspoon at a time and then taste before adding more) or sprinkle a Keen pepperThe
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Serving consultation
Serve in a bed White rice (We love Jasmine Rice), which soak all the curry odor. If you prefer you can also use brown rice, though it is not traditional.
With the good of curry pairs NoodlesThe Rice noodles (Vermicelli) is a popular choice because of the simple exploitation of curry sauce. You can use Udan or SobaWhich is easily found in the Asian Foods Isle of your local supermarket. You can even use Spaghetti If the pressure is given for the period.
Don't forget to pair with Nun To sink that delicious curry sauce. We have a great Homemade The recipe or you can always use the store-ornament in a pinch!
Storage and re -rebuild instructions
Fridge Left overs up to 3-4 days in airtight containers.
Re -heating Leaving the left over in a pot or skilllet over medium short heat. Stir occasionally until heated for about 10-15 minutes.
Re -heat the microwave Leaving a portion of a microwave-secured dish. Heat a 30-second increment, even for heating.
We do not recommend Frosty This dish. Coconut milk can take a fun texture when re -heating from frozen.