There isn’t a recipe on earth that doesn’t make my mouth water when it has the words “coconut” and “curry” in the same line.

So when my sister-in-law passed this on I was all about gathering those ingredients speedy quick and whipping that stuff up.

Here’s what you do:

Put 2 pounds of boneless, skinless chicken in the crockpot (sprayed with cooking spray).

The recipe calls for cutting that chicken into large cubes, so I thawed it and did just that, but I think it would work just the same if you just throw in some of those Costco frozen chicken tenderloins and not mess with the whole thawing business).

Put these next ingredients in a food processor (or blender if you don’t have a food processor):

1 whole onion, peeled and halved
2 cloves garlic, peeled (I just used the fresh chopped garlic in the jar you can get at the grocery store)
1 whole small green bell pepper, seeded and quartered
1  small can tomato paste (6-oz.)
1 can coconut milk (14-oz….why does that make my mouth water to type the words “coconut milk”??)
1-1/2 tsp. salt
1 Tbs. curry powder
1 Tbs. Garam Masala (I had to go to two stores to find this but they had it at Walmart)

Blend together until relatively smooth.

Pour sauce mix on top of the chicken waiting in the crockpot.

Add 2 whole dry red chili peppers if you want more heat (I didn’t because I didn’t want it to be too spicy the first time I made it…and because I didn’t have them:)

Close the lid and cook on low for five or six hours (depending on the power of your crockpot).

An hour before serving, shred the chicken into chunks if you started with tenderloins.  Then mix together 2 Tbs. water and 1-1/2 Tbs. cornstarch until the cornstarch is completely dissolved.  Add it to the chicken curry and mix well.  Replace lid and continue cooking until serving time.

**I completely spaced the water and cornstarch business and it was still very good.  I’m just saying…

Serve on top of steaming white rice.

Now, just a little secret I have to throw out there: if you’re not feeling very adventurous and you really want this same kind of taste without much time, there is a marsala sauce mix at Trader Joes that tastes very similar.

This recipe makes it much better, and is first class, but still, just had to let people in on that little secret as well because that’s what moms do:)

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  1. I love coconut milk too, but I wanted to comment about something totally off the subject… I've been reading my Grandma's biography these last few days, and come to find out, your Grandma Ruth and my Grandma Winnie Amacher Johnson (passed away in 2004) were dear friends all through High School and College and most of their lives. My grandma speaks so fondly of Ruthie Swensen-Eyre all through her book. Good old Cache Valley roots!

    I sure enjoy your blog! I'm going to go make some Indian food now. My absolute favorite cuisine!

  2. Yum, I'm totally going to try this. Just as an FYI I make my own garam masala spice using this recipe

    4 teaspoons cumin
    2 teaspoons cinnamon
    2 teaspoons ground coriander
    2 teaspoons black pepper
    1 teaspoon ground cloves
    1 teaspoon nutmeg
    pinch of cayenne pepper (or more to taste)

    Not sure how it compares to the store bought stuff but it works really well in the Chicken tikka masala that I make.

  3. That sounds really good. I love Indian food as well.

    That picture of the plate – tell me that was for blog purposes only. I KNOW, having a teenage boy myself – Max would NOT eat a spoonful of the food, a few cauliflower florets and some berries and call it dinner!!!

  4. good job There's nothing nicer on a cold winter's night than a warming chicken curry. Many of us turn to Indian recipes for our chicken curry but here's a rasmalai recipe or two, just for a change. Actually here are a couple of different methods for making your own Caribbean chicken curry.keep it up.

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