Keon's Slow Cooker Curry Chicken
I had my doubts, but it was pretty good. I realized as I was prepping the recipe, I was missing some ingredients, so I made quite a few changes, but it was still a hit with my husband. I was a little concerned with the amount of sodium, so I used 1 can of cream of chicken, 1 can of coconut milk, 1 can of evaporated milk, 1/2 packet of onion soup mix, 2 TBSP. of curry powder, 1 TBSP of garam masala, a pinch of cayenne pepper, & the juice from 1 lime. We don't like peas or mushroom, so I substituted chopped red & yellow bell pepper. I will note that the coconut flavor is lost when you cook it. You can smell it, but can't taste it. I cubed up 6 chicken breasts & there was still plenty of sauce leftover.
Next time, I will leave out the evaporated milk & add another can of coconut milk an hour before serving so I can taste the coconut. Also, I might try some sriracha instead of the cayenne pepper & a hint more lime.
11 users found this review helpful
Feb. 9, 2011