Crockpot British Curry

2015-11-11 17.57.06RECIPE #141, DAY #163

ORIGINAL RECIPE: “Chicken Coconut Curry,” from 365 Slow Cooker Suppers by Stephanie O’Dea*

TIMING: 10 minutes of prep followed by 5-6 hours in the slow cooker


TOOLS: A slow cooker (and, if you’re smart, a rice and veggie steamer)

COOK TYPE: Slow cooker/crockpot

HEALTH: Well, it’s totally acceptable. Coconut has saturated fat, sure, but not only is it good-for-you saturated fat (yes, it does exist, like everything else, in moderation), but it can be substituted for light coconut milk (although I wouldn’t do it). The curry also has lean protein and antioxidant spices. However, you absolutely need to add a veggie, at the end, and you’re going to want to add rice as well.

EXPERIENCE: I don’t know why on earth I made yet another British-style curry dish. The thing is, I love Indian and Thai curries, so I keep thinking that one of these super-straightforward curries made with curry powder are going to compare. But they never will! They lack complexity, to begin with. They lack freshness. They are much less intense, and yet produce a very strong “peppery” taste.

So why?

I dunno’. But I have to admit, this is the best of the British curry recipes I have tried, even though it contains only a few ingredients. So if you are  a fan of British curries, this would be a good thing to throw in your crockpot. Super easy and quick.

NOTES: The original recipe called for chicken thighs, which I favor for their price, flavor, and ease of preparation. However, they broke down too much in the crockpot, so I changed the recipe to the firmer white meat. Hope that solves the problem for you, though if it doesn’t, you could try cooking the whole breast first and then chopping before serving.

I throw Basmati rice in the rice steamer and pop on the timer so that both dishes finish at the same time (then I butter and salt it before serving). You could also use the second tier of a steamer to steam a veggie for the last 15 minutes or so, like broccoli or spinach. Diced potato or bell pepper could also be added to the curry right from the beginning.


  1. In the insert for your slow cooker, mix together 1 pound chopped chicken breasts, 1 diced onion, 2 tablespoons premium curry powder, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 15 oz coconut milk, 1 cup chicken broth, and optional 1 teaspoon red pepper flakes.
  2. Cover and cook on low for 5-6 hours.


Serve with buttered Basmati rice and a veggie or 2, such as broccoli or spinach.

*Recipe changed from the original.


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