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Michelle's Coconut Chicken Curry

Reviewed: Apr. 14, 2009
Sorry for such a long comment, but I like this recipe because of the combination of ingredients and the preparation -- but, of course I made a few changes which for me made it more what I wanted. I used ground turkey this time instead of chicken - but another time I might use chicken. First off I browned the ground turkey to get some meat juices for the sauteeing and then removed the meat, leaving the meat juices. Then instead of oil, I used what I had, which was Smart Balance, and I added chopped fresh ginger and jalapenos to the onion and garlic sautee. I also added the curry powder to this mixture and let it heat up and cook soft. While this was cooking, I chopped up a bunch of fresh broccoli (instead of cauliflower) - stems and florets - and some fresh asparaghus. I added this to the heated spice and onion mixture for a short while to just coat the fresh chopped vegetables and then I took this whole mixture and put it on the bottom of a small (1 1/2 to 2 quart) crock pot. On top of that I added the browned ground turkey. Instead of one 14 ounce can of coconut milk, I used about 1/2 the can and added in a 10.75 ounce can of Campbell's condensed Broccoli Cheese soup, which is one of the rare prepared soups I like. I wanted a liquid-y result, so I added some heated up chicken broth. Then I grated some fresh black pepper on it all. I turned the crock pot on high for a while before I went to sleep -- before I went to sleep, the last thing I did was put the crock pot
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