Wednesday, March 6, 2013

Coconut Chicken Curry

This was one of those- Ok! this is what I have in my pantry, what can I do with it?- recipes. The past two weeks have been hectic with work! (but that's a good thing!) so this week I'm on set for 12+ hours a day every day. Going out gets pricey and when I get off set at 8pm and have to be up at 5:30 a.m. the last thing I want to do is cook! So... I googled a little bit the other night, picked up the few ingredients that I didn't already have on my way home from set, and then prepared it all the night before then stuck it in the fridge (in the crock pot dish) and the next morning at 5:30 am I pulled it out and started my crock pot timer for 6 hours (mine keeps it warm after the timer goes off). After work it was an awesome surprise and the thought of delicious curry waiting at home for me made the tough parts of work better :)

Check out the recipe here!

  1. I blended all the ingredients because I don't have a food processor, I just had to chop up the onion a little smaller. (I also chopped the pepper up instead of processing it into the sauce)
  2. I didn't thicken mine with cornstarch and it was still delicious
  3. I used refrigerated coconut milk instead of the cans and again still good :)
  4. It was good but if I did it again I would eat it right after the 6 hours (I feel like the additional 6+ warming hours in the crockpot didn't do great things for it, it was still good but I have a feeling it could've been better)
  5. I served it over brown rice (I cooked the rice the night before while chopping up all the veggies then stored it in the fridge)
  6. My chicken was only partially thawed (I think chicken breast is easier to cut when it's still partially frozen)
  7. I used 2tbsp of curry instead of the 1tbsp in the recipe.
  8. I did not have garam masala (who has that just sitting in their pantry?). Instead I used this mixture:1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp cayenne pepper, 1/4 tsp bay, 1/4 tsp cinnamon and a dash of ground cloves if you have them.