I usually make this, or something exactly like it- sort of, on the stovetop, takes about a half an hour…. it’s good. But yesterday this recipe came to my attention and I even had all the ingredients in the house. What? that never happens, so *poof* it’s Sunday dinner. Yay. The best part is that it’s already a gluten-free recipe, so that I didn’t have to substitute every ingredient to make it edible this time. Love the regular recipes that are already delicious and safe. Bring it on.
And it’s good. And good for you. Eat it.
Curry Chicken and potatoes
- 1 package of boneless chicken thighs (I buy these in bulk at Costco and freeze them)
- 1 can of coconut milk (not the “lite” version)
- 3 red potatoes
- 2 T unsweetened coconut flakes
- 1 onion
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 1/2 tsp curry powder
- 1 C organic vegetable stock
- 1 tsp of some sort of Korean hot sauce I had in my fridge.
- Cut chicken into large chunks, bigger than bitty and smaller than big. You know – chunks.
- Brown the said chunk sized chicken pieces in 1 Tablespoon of safflower oil in a fry pan on the stove top. (this is the only “work” to this recipe… I promise)
- Slice and cut up the onion. I used 2 smaller sized ones- we like onion.
- Peel and cube the red potatoes
- PLUG IN the crockpot (this is sort of important-don’t ask me how I know this)
- Layer the red potatoes and onion into the crockpot
- Add the cooked and browned chicken on top of that.
- Mix the curry powder, salt, pepper, coconut flakes into the coconut milk and pour over the potato/onion/chicken bits.
- Set the crockpot on LOW and walk away for 6-8 hours.
- Serve on noodles. (Gluten-free spaghetti noodles, even better)
Seriously. It’s not hard. And it’s so delicious you won’t want to eat anything else for days. I did however add another ingredient about 3 hours into the process… I peeled a sweet potato and cubed it, boiled it into submission in some water and then added it to the crockpot to cook along for another two hours or so. The original recipe said to add green peas the last half hour of cooking, but first of all… no one here would touch a green pea if it paid them to eat it.. and so of course I didn’t have any in the freezer anyway.. so whatever.
As far as I can tell… everyone here liked it. We are calling it from this day forward… wicked chicken. I don’t know why. Well, I do know why, but I am not telling.