I don’t know about y’all, but a lot of the time my weekly dinner plans are less than perfect.
Work runs late, e-mails overtake your inbox, an unexpected phone call takes about 1.5 times longer than normal- you know, life happens. But for me, it doesn’t change the fact that, at then end of the day, I am still starving. And that means, without fail, dinner must arrive or I will be a cranky woman.
Enter the slow cooker. This device is amazing for those days when schedules supersede sanity and time to come home, unwind, and cook a slow-roasted chicken fades into the distance. Plus, those who know how to use a slow cooker well are kitchen MVP’s. Unlike some other recipes I’ve tried with goopy sauces, stringy meat, or flavorless liquids, using a slow cooker well actually enhances the texture of meat and allows flavors to gently, and deliciously, develop over time.
And this recipe for slow-cooker chicken curry from The Lemon Bowl hits both of those notes. Not only is the curry flavor spot-on, this dish satisfies my constant craving for ethnic food. Seriously, Liz hit the ball ball out of the park with this one! I love that she includes a hit of lemon juice at the end of the curry; that citrus note emboldens the coconut milk and chicken stock base . Plus, I heart green peas, and their addition makes the dish even creamier. In fact, this recipe even takes care of the take-out craving that hits at about that time during an especially crazy day when all you want to do is come home, put on PJ’s, and binge watch Gilmore Girls.
So, get those ingredients ready, turn on the slow cooker, and relax. For an episode, at least.
Slow Cooker Chicken Curry (Recipe from the incredible blog The Lemon Bowl)
What You Will Need
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, thinly sliced
- 15 oz can chickpeas, drained and rinsed
- 2 medium sweet potatoes, peeled and cut into about 1/2 to 1 inch dice
- ½ cup coconut milk (I prefer regular, but you can use light here)
- ½ cup chicken stock
- 15 oz can tomato sauce
- 2 tablespoons curry powder
- 1 teaspoon salt
- ½ teaspoon cayenne powder (for those who like a spicier curry)
- 1 cup frozen green peas
- 2 tablespoons fresh lemon juice
- cilantro (for garnish)
What You Will Do
- In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.
- Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.
- Cook on Low for 8 hours or High for 4 hours (I did high for four hours b/c I was getting hangry).
- Using two forks, shred cooked chicken (if it’s easier, go ahead and remove it from the cooker to shred). Stir in peas and lemon juice 5 minutes before serving.
- Serve over brown rice and with plenty of fresh cilantro. (And hot sauce if you like it spicier!)