As a general rule, those who can cook can’t bake and those who can bake can’t cook. I fall firmly in the latter camp. That’s probably why I’m such a fan of using a crock pot. It gives the illusion of being a good cook without having to possess any of the skill. Find a recipe, cut up a bunch of ingredients, throw ’em in a slow cooker, and (anywhere from 4 – 10 hours later) voila…people think you know what you’re doing.
This chicken curry recipe is a great example of exactly that. The hardest part is probably peeling the sweet potatoes. No real skill is required and everyone will be all “You’re soooo talented. I just have to get your recipe.”
- 1/2 cup coconut milk
- 1/2 cup chicken stock
- 15 oz can of tomato sauce
- 2 tbsp curry powder
- 1 tsp salt
- The unrealized dreams of your youth (optional)
- 1 – 2 lbs boneless chicken breast (cubed)
- 1 – 1.5 cups cup onion (thinly sliced)
- 15 oz can of chick peas (drained and rinsed)
- 2 cups sweet potato (cubed)
- 1 cup frozen peas
- 2 tbsp lemon juice (freshly squeezed or not, no one can really tell the difference)
- Fresh cilantro (optional)
- In the bottom of the crock pot, mix together the coconut milk, chicken stock, tomato sauce, curry powder, and salt.
- Add the chicken, onion, chick peas, and sweet potato. Gently mix everything together so it’s nice and evenly coated.
- Cook on the LOW setting for 8 hours or HIGH setting for 4. You really can’t taste the difference between the two.
- Throw in the peas and lemon juice about 5 – 10 minutes before serving.
- Serve over rice (I used—gasp!—instant brown rice) and garnish with cilantro if you’re not one of those people who thinks it tastes like soap.