Wine & Dine

Mild Coconut Curry

April 19, 2014 | 7 comments


 

For Christmas, my sister gave me a crock-pot and Em gave me The Everything Gluten-Free Slow Cooker Cookbook by Carrie S. Forbes.

The cookbook contains 300 recipes of a great variety. They’re simple and easy to follow. The one thing I would have liked are photos to go with the recipes. I usually get inspired by photos of food (don’t we all?) rather than reading the ingredients. I do think the cookbook is a great start for slow cooker novices, and I now have a long lists of things I want to try.

The first recipe I tried was for a curried coconut chicken. I am not a big fan of spicy food and although I like trying new recipes, a chicken curry would never have been an obvious choice for me. I modified the recipe a little (because even mild by other people’s standard is spicy for me) and this has now become one of my favourite chicken dishes.

I really like how easy it is to make with the crock-pot and the meat gets so moist and tender. How could I have lived without a slow cooker for so long?

I am also a big fan of simple recipes that doesn’t require a million ingredients.

All you need for this curry (serves about 4) is:
– 4 boneless, skinless chicken breasts
– 1 can (14.5 ounce) coconut milk
– 0.5 tsp salt
– 0.5 tsp ground pepper
– 1 tsp curry powder
– 1 diced apple
– 0.5 cup yellow raisins
– 1 cup of uncooked rice

Add chicken, apple and raisins to the slow cooker. Mix coconut milk and spices and pour over the other ingredients. Cook on low for 6 hours or high for 3 hours. Add 1 cup of uncooked rice an hour before serving.

If you’re not as sensitive to spicy food as I am, you probably want to double the amount of curry powder…

For more food-related posts, visit the Weekend Cooking linkup over at Beth Fish Reads.

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