See that right there?
That's today's lunch, and last night's dinner, and yesterday’s lunch and it’s going to be tonight’s dinner too.
That’s just the way it is.
Actually, as I type, the Crock-Pot is bubbling away in the kitchen; and I’m not afraid to say that I've made this recipe three times in the past...well...three days.
Which goes to show just how good this creamy coconut curry chicken is. Or maybe it shows that I’m an intrinsically obsessive person when it comes to food.
When I find something I like, I keep making it (and eating it, of course) over and over.
Luckily for me - most of the time - I don't have to worry about it. Because it’s mostly healthy food I’m obsessing over.
Green protein smoothie, green juice, caramelized cauliflower and mushroom casserole, Thai-flavored honey glazed chicken, cauliflower crust garlic breadsticks and more recently zoodles. They have all been in my so-called food obsession list.
Then there’s food I’ll never get tired of. Which is different from temporary obsessions.
Such as guac, plain avocado, blueberries, sharp cheddar, a juicy T-bone steak on the BBQ with a baked potato, or sunny-side up eggs slathered with Sriracha. I could literally eat those foods every single day and never grow tired of them. Yum!
I’d better stop. I’m getting hungry already and I just had breakfast.
Back to this Creamy Coconut Curry Chicken.
This one is a cinch. Actually, it is so easy, it’s embarrassing.
Making the sauce takes 5 minutes, then you throw everything in the slow cooker and leave it to do the work.
When it’s done B-O-O-M: a uber-creamy, slightly spicy, oh-so-addictive, melt-in-your-mouth coconut curry chicken.
It’s pure comfort food, just lighter.
It’s seriously good and perfect for quick weekday/weeknight/weekend - basically every day - meals.
I love comfort food that is not really comfort food.
I love food that so good I can't stop eating it.
Now that I'm thinking about it, there is only one way to describe this coconut creamy chicken, and that is “addictive”. Lunch can't come soon enough...
Easy Creamy Crock-Pot Coconut Curry Chicken Print this recipe!
2 lbs / 900 gr free-range organic chicken breasts, cut into chunks
2 tablespoons coconut oil
3 garlic cloves, minced
1 medium onion, chopped
1 (13.5 oz / 400 ml) can full fat coconut milk (I used BPA-free Natural Value)
1 (6 oz / 170 gr) can tomato paste (I used Muir Glen)
2 teaspoons garam masala
1 teaspoon curry powder
1 teaspoon chili powder
2 tablespoons cornstarch (or arrowroot powder)
1 teaspoon fine grain sea salt
¼ teaspoon ground black pepper
Heat coconut oil in a medium skillet over medium-high heat. Add onion and garlic and saute’ for 4 to 5 minutes, until translucent. Add garam masala, curry powder and chili powder and saute’ for 1 minute, until fragrant.
Stir in coconut milk, tomato paste, salt, and pepper. Reduce the heat to low.
In a small bowl combine cornstarch with 4 tablespoons of cold water, and gently stir into the coconut milk mixture. Turn off the heat.
Grease the inside of your crockpot bowl with a bit of olive oil. Add chicken chunks, pour the sauce over it, and stir to coat. Cover and cook on low setting for 4 to 5 hours.
Sprinkle with chopped coriander before serving.
One serving yields 357 calories, 14 grams of fat, 13 grams of carbs and 41 grams of protein.