I have been trying for years to perfect my chicken curry recipe. Many attempts have been made, and many Indian restaurants have been visited in the name of “research.” The best curries, I’ve found, are the ones made with freshly ground spices, with ingredients added in a set order and allowed to simmer for set times. It’s actually a bit… complicated.
Sometimes we’re just not in the mood for complicated, and for those days I keep this curry in reserve. It’s sweet, savory, spicy, and—best of all—simple. It’s also one of the most perfect comfort foods I’ve ever tasted. Serve it over rice with mugs of your favorite chai.
Ingredients:
- 1 can (15 ounces) coconut milk
- 3 teaspoons curry powder
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 medium sweet potatoes, peeled and cubed
- 1 cup baby carrots, chopped
- 1 small onion, chopped
- Salt and pepper, to taste
Directions:
- Whisk together coconut milk and curry powder in the bottom of a slow cooker.
- Add the chicken thighs, sweet potatoes, carrots, and onion, stirring well.
- Sprinkle with salt and pepper.
- Set the slow cooker on low and cook for 8 hours.
- Serve over rice.
