Slow cooker curried chicken is the solution to easy dinner and building your palate.
I remember the days of my own childhood, when I would turn up my nose at practically everything on the table. I remember them because some days it feels like it is getting harder to feed my kids, not easier. Pork is apparently off the menu (aside from sausage and bacon) and of course many vegetables are a continuing struggle. Grandparents all over the world are saying, “Yep, you silly, idealistic food bloggers.”
I’m still trying, though. Our pediatrician has told us it takes 10-14 times of eating a new food before you can really decide if you like it. That’s a pretty high number to me, but I’m definitely not going to be making chicken nuggets, mac and cheese, and french fries every night. Baby steps is what it takes.
Baby steps like in this recipe for slow cooker curried chicken. With practically no work required, the mild seasoning helps introduce young or inexperienced palates to world cuisines. Chicken thighs bring a lot of flavor and are more economical than white meat, and plumped raisins add a bit of sweetness. Finished with coconut milk to give body to the sauce, the dish is topped off with crunchy cashews to provide more healthy fats as well as a texture contrast between the starchy rice and tender chicken.
Both of my children enjoy this dish (I don’t use the cashews for the toddler) and if you have leftovers they’re great the next day, as the flavors only deepen as it rests in the refrigerator.
I like to use a pre-made garam masala spice blend from one of the local spice shops, but those available in large grocery stores are also pretty good these days. You can also make your own, if you prefer, and in either case remember that ground spices lose their potency over time.
Slow Cooker Curried Chicken
- 1 1/4 pounds boneless skinless chicken thighs
- 1 red bell pepper , chopped
- 1 yellow bell pepper , chopped
- 1 small onion , sliced
- 2 cloves garlic , minced
- 1 cup low-sodium chicken broth
- 1/2 cup golden raisins , or a mix of raisin varieties
- 3 tablespoons garam masala spice blend
- 1 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper , optional
- 1/2 cup unsweetened coconut milk , from a can
- Hot cooked rice
- 3/4 cup lightly salted cashews , coarsely chopped
In 3 1/2- to 4-quart slow cooker combine chicken, peppers, onion, jalapeño, garlic, broth, raisins, garam masala, salt, and cayenne. Cover; cook on low-heat setting for 8 1/2 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
Stir coconut milk into chicken mixture. If cooking on low-heat setting, turn to high-heat setting. Cover; cook 15 to 20 minutes more or until slightly thickened. Serve over rice. Sprinkle with nuts
Nutrition facts per serving