South Africans love curry. So do folks from the UK. South Africa has a large and prosperous Indian community ( you may recall that Gandhi lived there for a while). So curry is part of the normal menu in a South African home. This chicken curry is my favorite and easiest as it uses my favorite Slow Cooker.
Slow Cooker Chicken Curry
· 2 lbs of boneless skinless chicken thighs
· 1 large onion thinly sliced
· 2 large sweet potatoes peeled and diced
· 1 cup coconut milk
· 1 cup chicken stock (Better than Bouillon)
· 15 oz can chopped tomatoes in sauce ( Pomi is a good brand)
· 2 tablespoons curry powder and 2 tablespoons of turmeric (we get ours from local Indian markets but it is commercially available)
· 1 teaspoon salt
· 1/2 teaspoon cayenne powder (we do not like spicy but for those who do – this is optional)
· 1 packet ( 12 ounces) green peas frozen and 1 packet (12 ounces) frozen of cauliflower florets ( we prefer fresh vegetables if you can get them which will involve hulling peas and cutting the florets from the cauliflower)
· 2 tablespoons lemon juice
· Cilantro optional garnish
1. In the bottom of the slow cooker whisk together coconut milk, chicken stock, tomatoes in sauce, curry powder, turmeric, salt and cayenne.
2. Add chicken thighs, onion, cauliflower florets and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.
3. Cook on Low for 8 hours or High for 4 hours.
4. Stir in peas and lemon juice 5 minutes before serving.
5. Serve over rice and with plenty of fresh cilantro.
The South African Garnishes:
- We like to serve with sliced bananas which have been sprinkled with lemon juice to stay fresh and not brown, with raisins, with coconut flakes, and with mango chutney ( Mrs Balls is good but we make our own).
- In addition some add chopped peanuts.
- Note: Please add as much curry as your palette will tolerate!