Oh my gosh, what a crazy couple of weeks it has been! I had intended to get this recipe up and published the day after I made and photographed it when all of a sudden my website stopped cooperating with me. So frustrating! Long story short, I had overloaded my site with too many large images and crashed it BIG TIME! After tedious hours of work by some very lovely tech support, I am back and I have learned some very valuable lessons about self developed sites and hosting I never thought I would need to know! It is a tricky beast at times this blogging caper, very tricky! It can be hugely gratifying one minute, then soul destroying the next, but thankfully there is a wonderful community out there who get it and provide much needed support just when you need it most! Hopefully (fingers and toes crossed) things will be much improved from here.
Now, back to the important stuff, this DIVINE Coconut Chicken Curry …
This particular curry has been making a regular appearance in the FHC household this Winter for a few reasons.
1. It is so comforting and delicious.
2. It is easy to throw together then walk away from for a few hours.
3. The children actually LIKE it – which I am sure any parent with fussy eaters will know means it immediately goes on high rotation until the novelty wears off or seasons change!
I think the success of this recipe lies in the subtlety of the curry flavours, that while mild are gorgeously aromatic, almost floral, thanks to the lemongrass and turmeric in the paste. The colour of the sauce pops out of the pot and adds a warmth that is just perfect for cold nights at this time of year. The addition of coconut milk adds a richness that cuts through the spices and soothes the palate, while packing a flavour punch that balances perfectly with the crunch and toastiness of the roasted cashews. Truth be told, just about anything I am served with roasted cashews will be a winner in my book – I do love them so! You?
This recipe is a good one for the intolerant foodies in your life too, as it contains no gluten, dairy, egg or soy and you can easily adapt it to a low FODMAP version by omitting the onion. Truly a great dish for sensitive tummies.
Here’s how I brought it together;
- 1 tablespoon extra virgin olive oil (evoo)
- 1 kilogram chicken thighs
- 2 tablespoons yellow curry paste (Gaeng Karee)*
- 3 parsnips, peeled & diced into large chunks**
- 2 red capsicums, roughly chopped into large pieces
- 1 small brown onion, largely diced - (OMIT IF INTOLERANT)
- 1 litre chicken broth or stock
- 230 grams yellow curry paste - (minus 2 tablespoons to seal the chicken in)
- 800 mls coconut milk
- 2 tablespoons potato starch
- 3 tablespoons water
- 2 cups uncooked basmati rice, cooked as per the instructions on the packet
- ⅔ cup cashews, lightly roasted
- a good handful parsley or coriander, roughly chopped
- Heat a large frying pan over medium-high heat & add the evoo.
- Add the 2 tablespoons of yellow curry paste & saute until aromatic (only about 1 minute).
- Add the whole chicken thighs & quickly seal them on each side, coating them in the curry paste as they cook (about 1 minute each side will do it).
- Remove from heat.
- Peel & chop the parsnip & onion (if using) & place in slow cooker pot.
- Add the sealed chicken thighs & any paste left in the pan.
- In a large mixing bowl, stir the chicken broth with the remaining curry paste until well combined.
- Add this to the slow cooker pot & gently coat the chicken & vegetables.
- Cover & cook on low setting for 3 hours.
- Add the chopped capsicum & coconut milk to the slow cooker pot & gently stir to combine.
- Make the slurry & add this also if using.
- Cook for a further hour.
- Cook the rice as per the instructions - (I use my rice cooker, with 2 cups of water to every cup of rice, it takes about 20 minutes).
- Roast the cashews if not already done - (10 mins in a 180 degree C oven on a single layer baking tray will get this done.
- Serve the curry on a plate or in a bowl, accompanied by the rice & sprinkled with a generous serving of cashews & herbs.
** - If you are not a fan of parsnips you could always sub in some potato or swede or turnip if you prefer. It just needs to be a starchy vegetable that will hold up in a slow cooked recipe.
*** - I think coriander is a better fit with curries generally, but my family just don't like it!
Leftovers can be frozen in an airtight container for up to 3 months.
So there you have it, a warm comforting Winter dish that is easy to make and the whole family can enjoy! I hope you like it as much as we do.
Do you have a favourite Winter slow cooker recipe? I would love to hear about it!
Cook Eat! Enjoy!