Yay! It’s my favorite day of the month, I get to reveal my Secret Recipe Club assignment for October.
I’m honored to be a part of this diverse international group of food bloggers. In case you forgot, everyone in the Secret Recipe Club gets “assigned” a blog from which we are supposed to pick a dish to cook. But, it’s all done in secrecy. It isn’t until the ultimate reveal day (today) that everyone showcases the dishes and discovers who’s been their secret foodie link. This club has provided me valuable exposure to blogs I might not otherwise encounter.
This month my blog assignment was Without Adornment authored by a woman named Bean. Through Without Adornment Bean shares her thoughts on life, her adventures in her gluten free (and sometimes other allergen free) kitchen and her photography. As I started perusing the plethora of recipes on the site, I immediately realized that, while I like to consider my pantry “well-stocked,” it’s certainly not well-stocked for any gluten-free baking. Most of the blogs’ baking recipes contained ingredients completely foreign and intimidating to me: xathan gum, guar gum, sorghum flour, etc. Regardless, Bean’s beautiful food photography convinced me to earmark most of her baked goods. Top on my list: Blackberry Rhubarb Crumb Cake and Vegan Lemon Current Scones.
I was interested in finding a meal for my slow cooker and also one that could be frozen and used many times for leftovers, especially since the vicious Hurricane Sandy forecast has already forced everyone inside! I chose Bean’s Slow Cooker Coconut Chicken Curry recipe and was relieved to know that it didn’t require any extra trips to the store for me. Given that all of my previous attempts to cook white meat chicken in the slow cooker produced over-cooked, very dry chicken, I was curious as to how this recipe would turn out.
Like most slow cooker recipes, there’s no culinary skill required. The slow cooker does all the work. All you have to do is mix the ingredients together and dump them on top of chicken breasts and set your cooker on high for 3.5 hours. That’s it. I’m not oversimplifying, I promise.
At the end of the slow cook, I found the white meat to be soft and very easy to shred with my fork, a first for me!
I served the chicken over top some white rice to my children. They loved the dish, although my daughter insisted that it tasted a bit bland and could’ve used more spices. I actually decided to omit some of the spices from the original but would recommend keeping them in to achieve the desired taste.
Slow Cooker Coconut Chicken Curry
(adapted from Without Adornment)
- 3-4 chicken breasts, frozen
- 1 red pepper, seeded and quartered
- 1 small onion, skinned and halved
- 2 cloves garlic
- 1 can coconut milk
- 1 can tomato paste
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. cardamom
- 3/4 tsp. ginger
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
- 1/4 tsp. cinnamon
- 1/4 tsp. cloves
- 1 tsp. salt
- 2 cups cauliflower florets, chopped
- Rice or Noodles
- Place the frozen chicken breasts at the bottom of your slow cooker.
- Place first red pepper, onion, garlic, coconut milk, tomato paste and spices in a food processor. Process until the sauce is smooth(ish).
- Pour sauce over chicken and vegetables.
- Cook on high for 3.5-5 hours or until the chicken breast is cooked all the way through.
- 15 minutes before you plan to eat, steam cauliflower florets for a few minutes until they start to look cooked but aren’t completely soft yet. Then add cauliflower to the crock pot.
- While cauliflower is cooking, create a rue with a few tablespoons of corn starch and cold water. Add to the sauce and stir. Keep on adding more rue until the sauce reaches the desired thickness.
- Remove the chicken breasts from the crock pot and use two forks to shred the meat.
- Serve over rice or pasta and garnish with chopped cilantro or parsley.