Slow Cooker Chicken Curry

The other day I was really craving Chicken Curry and rather than spending 45 minutes in the car round-trip, going to my favorite Thai place to pick some up, I decided to make it myself.  Last week I made a batch of Tom Yam Ghoong (Spicy Thai Shrimp Soup) so I figured that I had all the necessary ingredients in the house.  I knew the flavor that I was going for so I put on my chefs hat and used all my creative juices and made this recipe up as I went along.  Something unusual for me though, I decided to use a slow cooker which I generally don’t like using but it worked perfectly, the chicken was tender and the sauce, well it was absolutely divine with a perfect balance of spicy, hot, creamy, sweet and sour.  I’m glad that I kept track of the measurements as I went along because I will be making this curry again…and in the crockpot because it was sooooo easy!  

Slow Cooker Chicken Curry

• 6 boneless, skinless chicken breasts, sliced in thumb sized strips
• 2 TBS peanut oil (or oil of your choice) 
• 2 large onions, minced
• 6 cloves garlic, minced
• 4 fresh Thai red chili peppers, left whole
• 2 TBS grated fresh ginger root
• 6 TBS Jamaican curry powder
• 2 tsp ground cinnamon
• 2 tsp paprika 
• 1 tsp turmeric
• 1 tsp cayenne pepper (more or less to your taste)
• 4 bay leaves 
• 12 Kaffir lime leaves 
• 2 TBS Thai fish sauce
• 3 oz. tomato paste
• 3 TBS palm sugar 
• 2 – 14 oz. cans lite coconut milk
• 1 large lime, juiced
• 1 cup plain Greek yogurt (I used fat-free)

In a large skillet heat the oil until hot and then add the minced onion.  Sauté until the onion is caramelized.  Add the chicken, caramelized onion, minced garlic, Thai chili peppers, grated ginger, curry powder, cinnamon, paprika, turmeric, cayenne pepper, bay leaves, Kaffir lime leaves, fish sauce, tomato paste, palm sugar and coconut milk to a slow cooker and stir to mix well.  Cook on low for five hours.   Once the curry has finished cooking, stir in the lime juice and the yogurt. 

Enjoy!