Slow Cooker Coconut Chicken Curry ~ SRC

Slow Cooker Coconut Chicken Curry Recipe

It seems like it's been forever since I've done a blog posting for Secret Recipe Club. Well, it's not actually been "forever", (just a month) since, as a whole, we all took a SRC break over the holiday season.

Here it is already, the end of January 2013 and we're all back into the full swing of things! I couldn't be happier to be cooking, baking, taking pictures and posting again in this brand new year when all things are possible!

One of the many things I love about being involved in Secret Recipe Club (SRC) is that it sometimes makes me step out of my box a little and try things I maybe wouldn't have ordinarily added to my list of recipes to try. This was one of those recipes.

My assignment this month was to a blog called "Without Adornment" and it's chief cook and bottle washer is a woman named "Bean"! I LOVE that!!! Bean is a young woman who has a passion for gluten free cooking, photography and her deep spiritually. She is awesomely talented both in and out of the kitchen so if you get a chance to go and visit her blog, you simply MUST check out all her wonderfully artistic photographs and her wide collection of gluten and dairy free recipes. They're definitely worth a look and you'll be pleasantly surprised (as I was) how delicious life can be when you're gluten free.

I chose Bean's recipe for her Slow Cooker Coconut Chicken Curry and we truly enjoyed the complex flavors of this dish. I especially loved the ease of preparation for this one and, as a bonus prize, of the smell in the house all day long as it cooked away on the counter top.

I did make only a few small'ish changes to Bean's original recipe but I believe the flavors still remain intact to her original recipe. I decided to make a cauliflower mash for the coconut chicken curry to rest atop instead of adding the cauliflower into the slower cooker along with all the other ingredients. I was very happy with how this turned out and was thrilled to have saved on the additional calories by not adding rice or pasta as the base.

SLOW COOKER COCONUT CHICKEN CURRY {PRINT THIS RECIPE}

4 boneless, skinless chicken breasts (frozen or thawed)
1 medium red pepper, seeded and cut into chunks
1 medium red onion, skinned and cut into chunks
3 medium carrots, peeled and cut into chunks
3 cloves garlic, minced
1 can coconut milk (I used light)
1 small can tomato paste
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon cardamom
1 teaspoon ginger
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2 tablespoons chopped cilantro
1 tablespoon butter
2 head cauliflower, stemmed and cut into chunks
2 small russet potatoes, peeled and cut into chunks
1/2 cup Greek yogurt
1 tablespoon butter
1/4 teaspoon black pepper

-In a large slow cooker, add the chicken breasts, red pepper, onion, carrots and garlic.
-In a medium bowl, whisk together the coconut milk, tomato paste, turmeric, cumin, cardamom, ginger, chili powder, garlic powder, salt and pepper, cinnamon and ground cloves.
-Add the coconut milk mix to the slow cooker, cover and set the dial to high.
-After a few hours (3 or so) , give the mixture a quick stir and cover again.
-Continue cooking an additional 2-3 hours until the chicken is cooked through and tender.
-Remove the chicken breasts from the mixture and shred the meat from all 4 breasts with two forks.
-Return the shredded meat back into the cooker, add the butter and cilantro, and stir to combine.
-Reduce the heat to low while you make the cauliflower mash.
-In a large stock pot, add the potatoes and cauliflower. Add enough water to cover and 1 teaspoon of salt.
-Cook over medium heat until both the potatoes and cauliflower are fork tender.

-Drain, add the Greek yogurt, butter and black pepper and mash as you would normally do to make mashed potatoes.
-Serve the Coconut Chicken Curry over the cauliflower mash and enjoy!!!