Coconut Chicken Curry from the Slow Cooker

Ingredients

• 600 g Boneless chicken thighs (Cut into cubes)
• 1 Shallot (Finely chopped)
• 2 teentjes Garlic (Pressed)
• 400 ml Coconut milk (Or creamed coconut)
• 2 el Curry powder (Generous tablespoons)
• 1 tl Turmeric
• 1 tl Ground ginger
• 0.5 tl Saffron threads (Soak in 1 tbsp warm water)
• 1 el Warm water (To soak the saffron threads)
• 1 Red chili (Finely chopped; leave the seeds in for more heat)
• 1 Cinnamon stick
• 2 Cardamom pods (Bruised)
• 1 tl Salt
• Ground black pepper (To taste; add more later if desired)
• Diced mango or peas (Optional; both frozen)
• Sauce thickener (Optional, to thicken the sauce)
• Basmati rice (To serve)
• Flatbread (To serve)
• Seroendeng (To serve)

Steps

1. 1

   Cut the boneless chicken thighs into cubes, finely chop the shallot, and press the garlic. Finely chop the red chili. Bruise the cardamom pods.

2. 2

   Soak the saffron threads in 1 tbsp warm water.

3. 3

   Place the chicken cubes in the slow cooker.

4. 4

   Add the shallot, garlic, and coconut milk (or creamed coconut).

5. 5

   Add the curry powder, turmeric, ground ginger, salt, red chili, and the saffron with its soaking water. Stir everything together.

6. 6

   Place the bruised cardamom pods and cinnamon stick in a spice infuser and put it in the slow cooker.

7. 7

   Cook for 4 hours on Low.

8. 8

   Add frozen mango cubes or frozen peas, if desired. If necessary, thicken the sauce with some sauce thickener.

9. 9

   Season with ground black pepper and additional salt, if desired.

10. 10

    Serve with basmati rice, flatbread, and some seroendeng.

Notes

The recipe does not specify quantities for the optional mango or peas, sauce thickener, or accompaniments. The note for 8 servings says to double the ingredients except the liquid. The exact point at which the optional vegetables should be added is not specified.

Nutrition per serving

• slow cooker
• chicken
• coconut
• gluten-free without flatbread
• spicy
• dinner
• Indonesian-inspired