Don’t be frightened by this picture. I swear it actually tastes better than it looks. But I had to take this picture at 5am (you know the lighting is fabulous at that time) before I left for work, while I was packing it away in my cute little Tupperware. Based on the picture, I guess I also have giant hands. Cute, real cute. I’ll think of it as a positive trait though, it’s just a bigger surface area for me to grab snacks with. Ok, I’m done freaking out about my man hands.
Anywho. I found this recipe idea in a CookingLight magazine. Jesus, I love that magazine. Trashy celebrity magazines come a close second, but CookingLight really gets me going. The pictures make food seem so much more exciting than it actually is sometimes. So I decided to recreate this little masterpiece and it was DELICIOUS. And if you don’t like curry, I DON’T LIKE YOU!! Ok, that was a bit over the top. But seriously, get your head on straight. Curry ranks up there along chocolate and nut butters…aka, high!
Brazilian Curry Chicken
- Yield: 3-5 1x
Ingredients
- 1.5–2 lbs chicken, throw in a mixture of boneless, skinless thighs AND breasts*
- 3/4 cup coconut milk
- 2 tablespoons tomato paste
- 3 garlic cloves, minced
- 1 tablespoon ground ginger
- 4–6 tablespoons curry powder (hell, throw in the whole jar!! kidding)
- 2 bell peppers, chopped into 1 cubes (i used yellow and red)
- 1 yellow onion, thinly sliced
- salt and pepper, to taste
- 1 cup chicken broth
Instructions
- Grab out your crock pot!! Wooooo crock pot time!
- Add in the coconut milk, tomato paste, garlic, ginger, curry powder, salt and pepper and whisk together.
- Add in peppers and onions.
- Next, add in chicken and pour broth over the chicken.
- Mix all ingredients together to completely cover the chicken in the curry mixture.
- Cover and cook at low for 6-8 hours or high for 4-5 hours.
- Then eat it in a cute Tupperware bowl. Or plate….be that way.
Notes
*I often buy skinless, boneless chicken thighs because they’re usually about $1.00/lb cheaper than breasts. I usually will cut off the excess fat on the thighs because the fat can become overwhelming and can also harbor some unneeded crap in it. Looking to save some money? Try just buying thighs or half thighs and half breasts.
Grocery List Helper:
- Chicken Breasts: 1lb for $3.65/lb at King Soopers
- Chicken Thighs: 1lb for $2.99/lb at King Soopers
- Onion and Peppers: on sale at Sunflower Market
- Coconut Milk: 365 brand at Whole Foods: $1.19/can
- Chicken Broth: on sale at Sunflower Market at 2/$5.00
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More Curry!
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yayyy! I love the crockpot recipes! 🙂 … will almond milk work???
Danielle–aren't crock pot recipes the best?? Even in the summer, cooking something over night is still the easiest thing to do!
I'm not sure if the almond milk would do quite the same as coconut milk. Almond milk is a bit thinner and the taset would but a little different, but i honestly htink it would still turn out great!! Always use what ya got on hand!
As a born and raised Brazilian…… and lived from North to South of that country … just wanted to say that curry is NOT used in their cuisine at all.
Curry is a spice used especially from Indian, Bangladeshi, Pakistani, Sri Lankan, Thai or other South and Southeast Asian cuisines and NOT in South America… it is actually disliked in Brazil…. the yellow coloring in some Brazilian dishes is obtained with Oil of Dende… it goes well with dishes that use coconut milk and cilantro.
Thanks for your feedback EU! Definitely appreciate it! And thanks for checking out my blog!
… it looks great!… I am going to try it… thanks for sharing!
Do itttt!
Being a college student this worked out perfectly! I set the crockpot up in the morning, came back after classes and hitting my WOD, and BOOM! It was all done and nothing but goodness on my taste buds! Thank you so much! By the way is there any quick recipes for college students or easy on the go snacks that you can make a post about or one that you have up already? Thanks!
My paleo granola is a pretty awesome snack, but I tend to just eat smaller type meals as my snacks. Or mixed nuts. I’ll try to come up with some ideas for ya!
I made this last night for the first time and it was a hit at our house. Even the man enjoyed it! I used bone-in thighs (no skin) and a few skinless boneless breasts. We’ve found that our crock pot cooks rather high, so we used the low setting and the meat was ready to eat after about 4 hours. I put it on the warm setting for a couple of more hours and the thighs were perfect but the breasts a bit on the dry side – but by all means delicious. So if you think you might have this cooking for awhile, a bone in meat might be a good option. Next time, I’m thinking of taking the sauce and reducing down to a thicker consistency on the stove before serving. Nonetheless, we’ll be making this one again 🙂
Thanks for all the tips Melissa!! You’re awesome!!
This was so good. Like a little prize for working all day! I added some siracha to it, I love spicy food. I got tons of compliments when I heated it up at work. I love your blog!! The food you make is AMAZING!!!
Thanks so much Lora!! Glad you liked it!
I made this recipe today, using a small jar (the whole jar) of yellow curry paste. I added celery, and changed the directions a bit. I caramelized the onion first, then cooked the ginger, garlic and curry paste for a few minutes before adding everything else. Super quick and easy.
The chicken was tender and yummy, I have never used a slow cooker for curry before. Much appreciated for turning me onto slow cooker curry. Cheers/
I made this over the weekend, and since I’m nightshade intolerant (geesh, that sounds non-pc, doesn’t it?) I didn’t put in peppers, but put in a whole head of cauliflower for the last hour. Worked great, so if you’re ever feeling like you need more cauli in your life, viola!
Oooo I was just thinking about making this again soon for a better picture!! Glad you like it!