Max and I enjoyed this curry for dinner tonight (Zach will have his milkified taste a little later on!). It’s one of our favourites; we first had it at my sister’s house in Canada. We were visiting last Christmas and staying all in one house with my parents, my sister and brother-in-law, and their two girls. My youngest niece was only two months old, and I was about 21 weeks pregnant. I had no idea at this point just how crazy and busy life is with an newborn in the house (not to mention a second older child), and nonchalantly allowed my poor sister to make dinner most nights. We would wander downstairs and sit down at the table, hungrily eyeing the food she graciously served up to us. My sister is incredibly hard-working and never complains about anything, so I didn’t realise how exhausted and sleep-deprived she must have been. Now that I’m a mama, I can’t believe that we let her do that! I’ll have to make it up to her when we head back again this Christmas…I’m planning to wait on her hand and foot for three weeks!
Anyway, after one taste of this curry, Max was sold, and was begging my sister to send us the recipe. She texted it to us a couple of months ago, and it’s been on regular rotation in our house ever since. The best part? It’s made entirely in a blender and a slow cooker, so it’s super easy, requires nearly zero prep, and tastes like you slaved over it all night long. Serve it up with some fragrant jasmine rice and some naan bread (if you’re looking for a homemade naan recipe, stay tuned – I’ll post an easy and delicious one next week) for the most delicious family-pleasing weeknight dinner that would also be a great make-ahead meal to serve to guests.
I hope you love it! If you try this super-simple curry recipe, let me know what you think and I’ll pass on your thoughts to my sister the next time I make her dinner.
Slow cooker coconut curry chicken
Prep Time: 5 minutes
Cook Time: 5-6 hours
Keywords: slow-cooker blender
Ingredients (serves 4-6 generously)
- 2 cans coconut milk
- 6 packets (12 tbsp) tomato paste
- 2 tbsp garam masala
- 2 tbsp curry powder
- 2 onions
- 2 red bell peppers (capsicum)
- 4 cloves garlic
- 1 small red chili pepper (optional)
- 3-4 chicken breasts, depending on size
- Coriander (cilantro) and extra red chillies for garnish (optional)
Add all ingredients except the chicken to the blender and blend until smooth. (Depending on the power of your blender, you may like to chop up the peppers and onions before blending.)
Place the whole chicken breasts in the crock pot and pour the sauce over. Cover and cook on low for 5-6 hours. Once the chicken is fully cooked, remove the breasts and shred them with two forks, then add the chicken back to the sauce.
Serve over jasmine rice and then garnish with coriander (cilantro) and chopped red chilis, if you like it hot! Serve alongside warm naan bread if you like (find my super-easy naan bread recipe in my Recipes section).