The best thing about cooking in a crockpot is the way the house smells so good all day. If you need an easy recipe that you can just toss in the crockpot, this is for you. The curry is full of rich flavors and tastes perfect with the fragrant coconut rice. For such a delicious dish, it barely takes any effort at all!
Original recipe from WorkitMom – A place where working moms connect.
How To Make Chicken Curry with Sweet Potatoes and Coconut Rice
- 4 chicken breasts skinless, boneless
- 1 onion
- 2 sweet potatoes peeled and diced
- 2/3 cup orange juice
- 1 tsp salt
- 1/4 tsp ground pepper
- 3 tsp curry powder
- 1 clove garlic minced
- Cut the chicken breasts in half, thickness-wise, so that they are like cutlets. A trick to make cutting easier is to do it when the meat is still slightly frozen.
- Put the sweet potatoes in the crockpot. The larger the pieces, the longer it will need to cook. This is especially important if you will be letting this cook all day long and don’t want to eat mashed sweet potatoes.
- Mix all of the spices and garlic into the orange juice. Pour it all over the top of the sweet potatoes.
- Put the lid on your crockpot, set it to low and let it cook 5-6 hours.
- Coconut milk separates to form a watery bottom layer so make sure to stir your coconut milk well.
- You want to use this to replace half of the water required by the rice directions. Each can or coconut milk yields approx 2 cups of milk. For this recipe, it uses a ratio of 3 cups of rice to 4 cups of coconut milk to 2 cups of water ratio. Bring the water and milk to a boil in a pot.
- Add the rice. This recipe works great with jasmine or basmati rice, which have a more fragrant flavor that regular rice. However, any normal rice works fine too.
- Reduce to simmer and cover. Cook for about 30 minutes.