Slow Cooker Coconut Chicken Curry
Raise your hand if you love easy chicken slow cooker meals? (I’m raising mine!) This Slow Cooker Coconut Chicken Curry is dairy-free, gluten-free and makes for awesome leftovers. Put it on your menu this week!
I’ve never been good at keeping a journal. I go through phases where I write and try to stay on it but my writing endeavors are always pretty short lived. I want to want to be someone that is good at journaling but I’m just not. And, how lame is it that being terrible at journaling kind of makes me feel like a failure?
I really need to cut myself some slack.
I know that not being good at- or even liking journaling- does indeed not make me a failure. In fact, I realize that it is downright ridiculous. But none the less, I still hold a wee bit of guilt that I keep starting journaling endeavors only to quit after a few weeks.
When my mom was diagnosed with Cancer this summer, I thought I’d start a journal. A place where I could keep track of my thoughts and write down the day to day stuff that often goes unnoticed when you’re dealing with such a large beast. I thought I’d make into a book about what she was going through but through my eyes. Sweet, right? But, guess what? I wrote in it about 6 times before I stopped. It wasn’t a conscious decision to stop. I just wasn’t feeling it and I couldn’t keep doing something so big when it felt forced. So I stopped. Like I always do.
Fast forward a few weeks to when I found myself sitting down at my desk and writing my mom a quick note in a super funny cancer card (yep, cancer cards are a thing) to pop in the mail. I though getting it would brighten her day- I know how much I love getting a card in the mail. And, then I did the same thing the following week. And, then the following week. And, now I’ve sent a letter to her in the mail every week since. Not because I feel like I have to (I’m looking at you, journal book) but because I like to. It feels right and I really enjoy doing it.
So I guess todays PSA is be kind to yourself. Stop forcing things that you think you should do and instead find something that you like to do. Life is too short to fill it with things we “should” be doing, am I right?
The exception being slow cooker meals. Slow Cooker Coconut Chicken Curry- everyone should get on board then. Just saying.
photos by Kellie Hatcher/ recipe by Mountain Mama CooksPrint
A slow cooker chicken curry made with coconut milk, hot curry, chicken thighs, potatoes and peas.
- 1.5 lb boneless, skinless chicken thighs
- 1 tablespoon coconut oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2– 14oz cans full fat coconut milk
- 1 tablespoon dried basil
- 2 tablespoons curry powder
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 1/2 cup diced red onion
- 2 small jalapeños, seeded and minced
- 1 lb potatoes, diced
- 1/2 cup frozen peas
- In medium sauté pan, melt coconut oil over medium-high heat. Season chicken thighs with salt and pepper. Sear chicken thighs 2-3 minutes each side just until they’re golden brown. Remove from heat and transfer to the base of a slow cooker.
- In a large glass measuring cup or bowl, combine coconut milk, dried basil, curry powder, minced garlic and ginger; whisk to combine.
- Pour coconut milk mixture into slow cooker over the chicken. Add red onion, minced jalapeño and diced potatoes; stir to combine and make sure all the ingredients are submerged in the coconut milk.
- Cook on high for 3-4 hours or on low for 6-7 hours. Remove chicken from slow cooker and place in a medium bowl. It should just fall apart but I like to use two forks to shred. Put chicken back into slow cooker along with the peas. Cook for 30 minutes longer. Season with salt and pepper. Serve over rice with a bit of fresh cilantro if you like.