Since 2017, I have been lucky enough to travel to India to speak at a software engineering conference in Delhi. All three times, I can’t get enough of authentic Indian food. It is so much better than any Indian food I’ve ever had in America!
After my visit last April, I set out to create a killer chicken curry recipe for the slow cooker, since that is the type of cooking I do the most. After over a year of hits and misses, I finally have my recipe. I hope you will enjoy it.
- 1.5 – 2 lbs of boneless, skinless chicken breasts.
- Salt and freshly ground black pepper (to taste).
- 1 tablespoon of avocado oil.
- 4 garlic cloves.
- 1 tablespoon grated fresh ginger.
- 3 tablespoons of organic cane sugar.
- 6 tablespoons of curry powder (or to taste).
- 7 oz plain Greek yogurt.
- 42 oz sweet potatoes.
- 1 large yellow onion.
- 3 zucchini’s (medium to large)
- 2 cans of coconut milk (from Wholefoods)
In most of my slow-cooker recipes, I like it where you can just throw all the ingredients in the pot and come home from work and it’s ready. While you can still do that with this recipe, I found it works best using the steps below.
This step needs to be done the night before or, just put all of these ingredients in the slow-cooker. In a medium-sized bowl combine the following ingredients:
- Chicken, cubed.
- Salt and freshly ground black pepper to taste.
- Avocado oil.
- Garlic, minced.
- Grated fresh ginger.
- 2 tablespoons of sugar.
- 4 tablespoons of curry powder (or to taste).
- Greek yogurt.
Mix so that the chicken is well covered with the other ingredients. Cover, and place in the refrigerator overnight.
Putting the chicken with the Greek yogurt in the refrigerator overnight is the key to making sure the chicken is as tender as possible when done.
I don’t know if it’s my slow cooker (Instant Pot), but I could never get the sweet potatoes to cook all the way through every time I made this recipe. The solution I came up with is to cube the sweet potatoes and place in the slow-cooker with a little bit of water. Then pressure cook them for 5 minutes while completing step 3. Drain any excess water after cooking.
Cut into small cubes the onion and zucchini and place in the slow-cooker along with the ingredients from step 1 and 2. Sprinkle over the ingredients the remainder of the sugar (1 tablespoon) and curry powder (2 tablespoons or to taste). Add the 2 cans of coconut milk. Mix all the ingredients together and slow cook for 8 hours. Stir before surving.
I have tried coconut milk from several grocery stores and found that the brand from Wholefoods, 365 Everyday Value, Organic Light Coconut Milk, works best.
I serve the chicken curry over a bed of California Brown Jasmine Rice. When I cook the rice, I add curry, ginger, salt & pepper (to taste).
I hope you enjoy this recipe. If you do, please make a comment below.
Here is a gluten free variation of a brownie recipe I found on the internet featuring Ghirardelli chocolate.
- 3/4 cup Ghirardelli premium baking coca
- 1/2 teaspoon baking soda
- 2/3 cup unsalted butter – melted
- 1/2 cup boiling water
- 2 cups sugar
- 2 eggs
- 1-1/3 cups gluten free flower
- 1 teaspoon gluten free vanilla extract
- 1/2 teaspoon sea salt
- 8oz shelled walnuts
- 12 ounces Ghirardelli premium baking chips – semisweet
- 1/2 tablespoon cinnamon
- Preheat oven to 350 degrees.
- In a large bowl, combine cocoa and baking soda; blend in butter until smooth.
- Add boiling water; stir until well blended. Stir in sugar, eggs and cinnamon.
- Add flower, vanilla and salt. Stir in 3/4 of the walnuts (broken into pieces, as small or big as you like) and backing chips.
- Pour into greased 13 x 9 inch baking pan. Sprinkle the rest of the walnuts on top (as shown in picture). Bake 36 – 42 minutes or until brownies begin to pull away from sides of the pan. Cool 30 minutes.
Makes about 3 dozen brownies (depending how big you cut them). Enjoy!