So, a funny little story about this recipe but first I need to make a disclaimer. I typically believe in being straightforward and honest with everyone, and this includes my kids. However, the pickiness of my (now) 5 year old (how did another year go by so quickly? sorry, I digress) has got me at my wits end. She's been helping with meal prep a lot and I keep hoping that by having a hand in making the food, she will also be more eager to eat it.
So, I've tested this Slow Cooker Red Curry Almond Chicken a few times over the last few weeks trying to get it just right. And I love it when my daughter pulls a barstool over and climbs up on the counter to help me with my "recipes" as she says. She's so enthusiastic about helping to stir and especially to help measure and add spices (I have to keep a close eye on that one so we don't end up with loads of cayenne pepper or something worse!).
I hate to admit I cringed a little when she came over to help me with this one and I quickly hid the tomatoes before she noticed. Well, it all worked out okay, because I was able to dish her out a portion without any obvious bits of tomato, and she has declared it one of her favorite dinners. I'd say the minor deception was totally worth it in this case.
All this to say I've finally come up with a winner! When the 5 year old eat it without complaint and the teenager and husband grab seconds and thirds, then I know I have a dinner that will be on heavy rotation in my house!
Slow Cooker Red Curry Almond Chicken
- 2 pounds boneless skinless chicken breasts
- 1 can diced tomatoes drained
- 2 cans coconut milk
- 3 tablespoons red curry paste
- 2 tablespoon curry powder
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon dried basil
- ½ teaspoon dried cilantro
- ¼ cup creamy almond butter
- ½ teaspoon salt
- Chop chicken into large bite sized pieces and add to slow cooker
- Stir together remaining ingredients (start with just ½ teaspoon salt and add more later if needed) until smooth and pour over chicken
- Cover and cook on high for 3-4 hours or low for 6-8
- Taste and add salt as needed
- Serve over basmati rice and with naan or as desired
Indian inspired dishes are perfect for the slow cooker! Have you tried these recipes yet?
Any suggestions to thicken up the sauce? It turned out super watery!
Could you substitute peanut butter if you don't have almond butter on hand??
It would change the flavor but I think it would certainly be worth a try as long as it was a no sugar added version! Let me know how it turns out!
Loved the flavor of this and how much sauce there was! I added an onion and 4 colorful bell peppers. It was great! Next time I’m going to add some potatoes!!
Amy @ Slow Cooker Gourmet says
Yum! Glad you enjoyed it, Natalie!
Lauren Chender says
For the diced tomatoes do you use a small (14oz) can or a larger one? Thx!
yes, the smaller (14oz ish) can.
WE LOVE CURRY!
I am so excited to try this recipe. I use my slow cooker as often as I can and this sounds fantastic!
Great pictures too! Thanks!