Crock Pot Coconut Curry Chicken

There ares some days where it seems like I just cannot get ahead.  Those are the days when I feel like I should just give up and start again tomorrow.  That is just what I did last night when at 8:30pm I called it quits and promptly went to bed.  

I needed to pack.

I needed to finish my Christmas thank you notes.

I had emails to write, dishes to wash, and blogging to do.  Instead I just gave up.


My body must have been telling me something because I slept right thought till 6:30am.  That NEVER happens.  What is more strange is this weekend I did the exact same thing 3 nights in a row.  I kind of feel like a lump on a log.  

To top it all off I was so disappointed to realize after yesterdays post that those pictures really weren't that great.  The lack of sunlight is really starting to kill me.  For some reason after uploading those pictures I thought they were pretty good.  A day later and I am thinking they are pretty poor.  I will just remain in my disillusionment a bit longer.  And then practice some more.

I wouldn't say these pictures are that much better but I blame the food itself instead of my abilities.  I broke my cardinal rule for a Crock Pot meal that it should not involve more dishes than the Crock Pot.  This took way too many dishes in my mind but it was well worth it for some homemade, easy Indian meal.  

You throw everything but the chicken into a blender to make a sauce.  It is a beautiful sauce.  Then you put the sauce on the chicken in the Crock Pot and turn on.  6 hours later and you have a delicious chicken dish. The problem here is not the Crock Pot recipe but the fact that you need a starch to serve this with plus I like a green veggie at every meal.  Hence multiple dishes...too many dishes. 

Crock Pot Coconut Curry Chicken

Adapted from Tasty Kitchen

Ingredients:

1 LB Boneless Skinless Chicken Breast, Cut Into Large Cubes
1 whole Onion, Peeled And Halved
3 cloves Garlic, Peeled
1 whole Small Green Bell Pepper, Seeded And Quartered
1 can (156ml Can) Tomato Paste
1 can (about 400ml Can) Coconut Milk
1-½ teaspoon Salt
1 Tablespoon Curry Powder
1 Tablespoon Garam Masala
2 whole Dry Red Chili Peppers
2 Tablespoons Water
1-½ Tablespoon Cornstarch

Directions:

1. Place chicken cubes inside the slow cooker.

2. Place the rest of the ingredients (except chili peppers, cornstarch, water and coriander) in a food processor bowl and process together until the mix is smooth. Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 6 hours.

3. An hour before serving, mix together water and cornstarch until the cornstarch is completely dissolve. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.

4. Serve on top of steaming white rice. 


I couldn't not post this.  As our routine as soon as I finished cleaning the multiple dishes from dinner and sat next to Mr. J on the couch he promptly decided he needed is night sweet treat.  The problem here is that he had to have an ice cream sandwich made with those blueberry shortcake cookies. We only had coffee ice cream so off he went to the store for some vanilla ice cream.  Then he took out a pan...


How can you say no to a grinning face that says "I will wash it."

A little butter, heat, and melted blueberry jam and you have yourself one fine looking dessert. I passed.  Note that all of the dishes remained in the sink till this morning. Some things will never change.