Forgive me, this is not a real clear recipe but it's hard to mess up...and it's amazing!
Slow Cooker Chicken Curry makes a lot and it gets better after it has been refrigerated and reheated.
Seriously, this is one of my favorite meals. We eat it over white rice
and top with cilantro and Sriracha (for the adults). It took a few tries
for my kids to warm up to this meal, but I now have 3/4 of them eating it. I call that a win.
What I love is that you can use all kinds of vegetables. I usually put handfuls of frozen spinach and green peas and make it a really veggie heavy dish.
large diced onion
2 lbs boneless skinless chicken thighs
tons of veggies - suggestions...
diced bell pepper
1/2 can of coconut milk (more if you like)
chicken broth (I use this)
teaspoon minced garlic
red pepper flakes - 1/2 teaspoon is a good starting point, less if you are sensitive to spicy
curry powder (2 tablespoons, more if you like)
turmeric (1 teaspoon, more if you like) (optional)
This is how I make it...
Dice onion and put it in the slow cooker first, then layer chicken thighs. Salt to taste. Then add coconut milk and garlic. Give it a stir. Throw in tougher vegetables like carrots and peppers but hold off on vegetables like cauliflower or peas so they won't get soggy. You can add them at the end.
Pour in enough chicken broth to mostly cover the chicken and vegetables.
Add remaining spices.
Cook it on low for 4-6 hours. Add more delicate vegetables 30 minutes to an hour before serving.
Serve over white rice, add toppings.