notes
adapted from: https://www.tamingtwins.com/slow-cooker-chicken-curry-recipe/
an alternate, slow-cooker iteration of curry. as with the past version, it’s not really any sort of authentic curry but rather some mildly cursed (but quite tasty!) amalgamation of various flavors I like.
very freezable + reheatable for batch cooking.
tools
- slow cooker
- knife+cutting board
ingredients
- garlic
- cooking oil
- ginger
- yellow curry powder
- pepper to taste (black and/or white pepper both ok)
- shallots (i like them more than onions here, ~4 shallots = 1 onion)
- 1 can low-fat coconut milk (regular for extra-rich version)
- 2 trays (2.5-3lbs) boneless skinless chicken thighs
- 2 blocks of japanese golden curry roux
- cilantro (for garnish)
- chili
- any will do. i like adding chiu chow chili oil and a small amount of sichuan peppercorns
steps
- dice the garlic and shallots. sauté with cooking oil on high heat (if supported by slow cooker) with a dash of curry powder and salt.
- grate ginger (or use frozen).
- add all ingredients except garam masala. stir well.
- cook for 4 hours on high setting, or 6-8 hours on low setting.
- stir well. add garam masala and cilantro for garnish.
troubleshooting
really about as easy as it gets. what could go wrong haha
pairings
goes well with stir-fried vegetables over rice!
- I like stir frying carrots, bell peppers, baby corn, and snow peas with garlic, chili, and soy/oyster sauce (with a dash of sesame oil, seasoned rice vinegar, and white pepper).
- garlic goes first, then carrots, then baby corn, then bell peppers, then snow peas, then sauce.
- take the time to de-string the snow peas, it’s very worth it imo!