Wow! We had a -10ºF temp. with a wind chill of -38º overnight! It was definitely the coldest I’ve ever experienced since I’ve been here. We survived the night, thankfully! The house is still intact – the roof did not come down on us despite all the weird noises it was making. :D And most importantly, we still have power. Yay!
Here’s one way you can stay warm in this brutally cold weather – with a delicious, spicy chicken curry! Not to be deceiving, this dish is super easy due to the use of pre-packaged curry mix. Our favorite is Tean’s Gourmet Chicken Curry Paste. Amazingly, we can actually find this mix in our local Asian store. If you can’t find it in yours, it’s also available on AsianSupermarket365.com. And if you prefer to make your curry from scratch, here’s a chicken curry recipe I grew up with. :) The pre-packaged mix definitely saves a lot of prep time, and makes a delicious one-pot meal with hardly any effort at all. Enjoy!
8-10 pieces boneless skinless chicken breasts or thighs (I use frozen without thawing)
About 4 large potatoes (I love Yukon Gold for curries), peeled and cut into 1½” chunks
2 (200g) packets Tean’s Gourmet Chicken Curry Paste
1 cup water
1 (14-ounce) can coconut milk
1½ pounds veggies (I like green beans or whole okra)*
Salt to taste
*For green beans, I use only fresh (I dislike the taste of frozen) and I keep them whole with the ends trimmed. Before adding them into the curry, I pre-cooked the green beans in a casserole dish in the microwave for 3 to 4 minutes. As for the okra, I usually use frozen without thawing (it’s extremely hard to find fresh okra here) and I would use 2 (16-ounce) packages which makes a total of 2 pounds veggies.
For easier clean-up, lightly oil the inside of the slow cooker. Place chicken, potatoes, curry paste, and water in the slow cooker. Cover and cook until chicken is tender (I would usually stir it once halfway through just to make sure the paste is thoroughly mixed in). If using fresh chicken, that will take 4 to 6 hours on low. Since I use frozen chicken, I set the slow cooker for 3 hours on high and then 2½ hours on low. Of course, you can keep it on low the whole time for frozen chicken as well…it’ll just take longer. (I read somewhere…I think it’s in America’s Test Kitchen Slow Cooker Revolution cookbook that chicken should only be cooked on low in a slow cooker to prevent the meat from drying out, which is why I don’t keep the setting on high the whole time). Once chicken is tender, stir in coconut milk and veggies and continue to cook on low for another 30 minutes or until it comes to a boil again. Season with salt to taste and serve curry with rice – with lots of gravy on mine please! :D