chicken stewed in coconut milk with 14 different Indian spices
I love Indian food so much that my husband and I included it as part of our wedding festivities five and a half years ago. When our guests RSVP’d, they had to choose “Traditional” or “Indian” fare instead of the usual beef or fish options. In place of champagne, everyone was given a mango lassi to toast up the new bride and groom. (Ugh, and now I can’t have mangoes. But maybe that will change!) If you’ve never had a mango lassi before, you better go to your nearest Indian food establishment and get one! If my body befriends mangoes again, you better believe we’ll be making dairy free, sugar free mango lassies.
As much as I have loved Indian food, I’ve pretty much been a failure at making my own curries on the spot (until recently: watch for my Metro Curry Seasoning recipe). My first attempt at making a homemade Indian chicken curry was in high school. I tried making one with McCormick’s curry powder. It was edible, but nothing like what I got at any of my Indian friends’ houses. According to my family, I “stunk up the house for days.” I think the mistake here was using McCormick’s curry seasoning. No offense Mr. McCormick, but you’re not Indian so it just doesn’t work.
Then the mother of one of my Indian friends showed me how to really make your own curry. Two pinches of ginger. A pinch of paprika. A smidgeon of mango powder. And so on. Tried that. It still wasn’t turning out like it did when she made it.
Then I met Muchi.
Muchi curry powder is a curry spice blend made by Frontier Natural Products Co-Op. This curry powder tastes like the real thing, and it has given me the luxury to make authentic tasting Indian dishes without having to eye up 13 different spices. It’s easy and delicious. But be careful! Spicy.
Obviously, all Thai and Indian curries taste best when properly cooked on the stove. That’s ideal. But when you’re moving through life on the fly and you have 394823 food allergies and you just want to taste something different that comes out of a crock-pot, this is it. Coconut milk does best on the stove top, and not cooked all day in a crock-pot, because if it boils for too long in the crock it can coagulate. Just so you know.
This recipe is the bare bones. Of course you can add a million veggies. It’s the bare bones recipe because in the past, this is all I’ve had time to throw together before leaving for the day. And the bare bones recipe, it’s fast. If you add a million veggies, there’s the washing and chopping. That takes time. When I’ve had the extra fifteen minutes, I’ve added a very finely chopped bunch of kale (of course you know why I’m obsessed with kale). You could also throw in a bag of frozen veggies if you’re looking to amp up the green without amping up the prep time.
My Muchi Crock-Pot Chicken Curry is no fail. You can make this! I’ve made this a gazillion times for many different people gatherings, and I’ve gotten rave reviews. I give all the credit back to you, Miss Muchi Curry Powder.
Muchi Crock-Pot Chicken Curry
Makes 8-10 Servings
- 4 chicken breasts, cut into bite size pieces
- 2 14 oz. cans of full fat coconut milk
- 1.5 – 2 Tablespoons Muchi curry powder (more if you like spicy)
- 1/4 tsp paprika (optional because Muchi curry powder doesn’t have any paprika)
- 1 6 oz. can organic tomato paste (yes, I know)
- fresh cilantro for garnish
- Whisk together coconut milk, Muchi curry powder, paprika, and tomato paste in your crock-pot.
- Add chicken pieces.
- Cook on low for at least 3-4 hours.
- Garnish with fresh cilantro just before serving.
Serve over brown basmati rice.
Note: For another variation, omit the tomatoes. If you’re night-shade free, note that there is cayenne in the Muchi curry powder.
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