17/52: Slow-cooker Coconut Chicken Curry

Whew! What a great start to my Monday. It could be for one of two reasons… 1) It’s not really Monday or 2) I started the morning off with a bright and early 5k run. Or maybe both reasons? 🙂 I had to take yesterday off work to take my little puppers to the doggie eye specialist. He’s only 6 months and already has a prolapse of the nictitan gland, aka cherry eye. Poor Winston is only 6 1/2 months old! Well it looks like he’ll be going in for surgery sometime soon. Speaking of, look how cute my little guy is getting…

Awh! We don’t keep his hair in a top knot, but every once in a while its nice to see his eyes… he has crazy hair otherwise!

The other night I planned a fun slow cooker meal – Coconut Chicken Curry. I love slow cooker meals, there is nothing better than coming home to a house full of that home cooked food smell. I got this great recipe from one of my favorite blogs, Iowa Girl Eats. I adapted it slightly to accommodate my work day, and the meal was a huge success! The only trouble I had was finding one of the spices – Garam Masala. I ended up giving in and buying it online because I wanted to be sure and have that authentic flavor. You can make Garam Masala yourself as it’s an Indian spice blend (just Google recipes). This was so easy and so delicious… it definitely satisfied my craving for Indian food! And it crossed another item off my Kitchen Bucket List! Double win.


1/2 large onion

1 small green bell pepper, seeded & quartered

3 garlic cloves

1 small can tomato paste

1 can lite coconut milk

1 1/2 teaspoon salt

1 Tablespoon curry powder

1 Tablespoon Garam Masala

1lb chicken breasts, cut into big chunks

Salt & pepper


1. Place onion and bell pepper into a food processor. Process until finely chopped.

2. Add in garlic cloves, tomato paste, coconut milk, salt, curry powder and garam masala, then process until semi-smooth (may need to separate into 2 batches to fit in a smaller sized food processor.)

3. Cut chicken into generous chunks, season with salt and pepper.

4. Transport the curry sauce into the slow cooker, add the chicken on top. Set your timer, cover and you’re all done! I set my timer for 1 1/2 hours on low heat. But my slow cooker is more like a fast cooker. If your slow cooker normally is right on schedule for slow cooker recipes – cook this on low for 4 hours. If your slow cooker is like mine, you might need to adjust the time depending on your day (and how long it will be sitting on warm while you’re at work).

5. Enjoy!

Source: Slightly adapted from: Iowa Girl Eats and Salt and Paprika

We served ours up over basmati rice with a side of garlic naan from Trader Joes. Basmati is the traditional indian rice you would get at a restaurant. You could also serve this with Jasmine rice too. And, if you haven’t had naan – you must try it with this! Naan is the traditional indian bread and is so good.

Oh and we also had a side of some nice cold home-brew! Yumm. I believe this was a Kolsch that Johnny and his dad brewed. Delish. Relax – have a home-brew! Haha, that’s what the home brewers mantra is! 😉

All-in-all so delicious and so little effort. Give it a try people! You won’t regret it… 🙂