Piggy-backing on my latest Indian food in a Crockpot success story, Beef Vindaloo, I decided to try a chicken curry cooked with coconut milk. This was my husband's response upon tasting it: "it really is amazing that you can make up recipes that taste like restaurant-quality Indian food." This is probably the easiest Indian recipe I've ever made. If you want to make your first curry, this is a great beginner's recipe.
Indian Crockpot Coconut Chicken Curry
1 onion, roughly diced
6 garlic cloves, roughly chopped
2 t minced ginger
3-3.5 pounds skinless chicken thighs (bone-in or out)
4 T Sun curry powder (or 2 T cumin, 1 t salt, 1 1/2 t coriander, 1 t turmeric, 1 t fenugreek (optional), 3/4 t cayenne pepper, 3/4 t cinnamon, 3/4 t cardamom, 1/2 t coarsely ground black pepper, 1 bay leaf)
3 T tomato paste
1 14 oz can coconut milk
1 bell pepper, roughly diced (optional)
I bunch cilantro (optional) (stems and leaves separated and chopped. Cook chopped stems in the slow cooker to flavor the dish; reserve chopped leaves for garnish.)
1/2 cup pumpkin puree (optional--to thicken)
Dump all ingredients except garnish in Crockpot in the order listed. Cook on low 6 hours or high for 3 hours. Garnish with chopped cilantro leaves if using.
Serve with cauliflower "rice" or basmati.