a simple lifestyle blog
There is something to be said for cooking meals that are outside of your safe zone.
We all have our own version of “the safe zone.”
For me, its somewhere between enchiladas and chocolate chip cookies, the foods I can nail every. time.
Indian food would fall into the realm outside of my safe zone.
Alas, I have bravely ventured into new territory and return to you victorious.
Here’s what you’ll need:
2.5 lbs boneless, skinless chicken, cubed
1-13.5 oz can coconut milk
12-15 oz canned tomato paste (give or take)
1 green bell pepper
1 medium onion
2 tsp minced garlic
2 tsp salt
1 Tbsp Garam Masala
1.5 Tbsp curry powder
red pepper flakes (optional for added heat)
2 Tbsp water
1 1/2 Tbsp cornstarch
Jasmine or Basmati rice (If you don’t have any, plain white rice is fine, I GUESS.)
Here’s what you’ll do:
1. Spray your slow cooker with cooking spray and put the cubed chicken in.
2. Put your coconut milk, tomato paste, quartered green bell pepper, quartered onion, minced garlic, salt, Garam Masala, curry powder and red pepper flakes (optional) into a food processor and blend until it is relatively smooth.
3. Turn your slow cooker to high and pour the sauce over the chicken. Cover and cook for 3 and a half hours.
4. After your chicken and sauce have cooked for 3 and a half hours, mix the water and cornstarch until it is all dissolved and pour over the curry. Turn the slow cooker off and cover it for another 20 minutes while you cook your rice.
5. Serve the curry over rice and enjoy!
Word to the wise: be judicious with those red pepper flakes.
Until next time, cheers!