I made this last night in the slow cooker, incorporating many of the suggestions from other reviewers. I started by cooking the onion and garlic in the skillet, threw in about 2 Tbsp of the curry with the onions, then added the chicken and cooked for about 7-10 minutes. Then threw everything into the slow cooker - the onion/chicken mixture, 2 potatoes, chopped carrots and red pepper instead of cauliflower, coconut milk and chicken stock. I added 1/4 cup brown sugar, lime juice and papkrika (instead of cayenne pepper). Then slow-cooked for several hours. About an hour before serving, we taste-tested it and found it was a bit too spicy, so I remembered an old trick my Dad taught me, and threw in a chopped banana. Then continued slow-cooking on med for another hour. It was amazing. Spicy, but not painful. Hubby enjoyed it so much he asked if we could save the leftovers until tomorrow, since he's not home for supper tonight. This is a recipe we'll look forward to using again and again!
Was this review helpful?
3 users found this review helpful
I made this last night in the slow cooker, incorporating many of the suggestions from other...