This recipe is adapted from the amazing blog “A Year of Crockpotting“. The first time we had this, my sweet potato haters ate up the sweet potatoes without even knowing what they were eating! The sauce is quite thin at the end of cooking, but could be reduced on the stove-top if desired. Very tasty.
1 ~ 13 ½ oz can of coconut milk (do not use light!)
1 Tablespoon tomato paste
2 Tablespoons hot Madras curry powder
1 teaspoon ground coriander (not fresh cilantro!)
1 teaspoon ground cumin
1 inch peeled and grated ginger
3 cloves minced garlic
4 to 6 skinless, boneless chicken breasts or thighs
1 can chick peas, drained and rinsed
1 yellow onion, chopped
1 green bell pepper, seeded and chopped
1 sweet potato, peeled and chopped
Combine coconut milk, tomato paste, curry powder, cumin, coriander, garlic, and ginger in the bottom of your crock pot. For an even better taste, you could toast your spices before hand or fry them in a little oil or ghee.
Add the chicken, flipping it over a few times to coat it nicely. Pour in the chick peas.
Add prepared veggies to the top of the crock pot. Don’t worry about stirring them into the sauce; let them sit on top of the chicken.
Cover and cook on low for 7-9 hours, or on high for 4-6.
When finished cooking, stir carefully to mix flavours. Serve with basmati rice. Garnishing with freshly chopped cilantro is delicious.