Healthier Curry Chicken Recipe

I'm sorry I don't have a picture of this to go along with this post, but I was just too excited to eat it every time I made it, and didn't want to stop to take a picture...

If you like Indian food, try this recipe! If you don't know if you like Indian food, try this recipe! If you know you don't like curry - don't try this recipe. (Not like you would, given the title of the recipe, but I thought I would throw that in there.)

This is a recipe I adapted from the Every Day Food magazine a few years ago. The reason I added the word, 'healthier' in the title was because it is a little healthier than eating it in an Indian restaurant, because you aren't eating the chicken broth and grease that the chicken is cooked in too. This recipe uses coconut milk, which if you are familiar with Indian food, makes the curry taste a little bit like a Korma or Kurma (depending on the restaurants spelling). It is such an easy recipe, and really delicious!

Chicken Curry Recipe:

2 lbs. chicken (whatever kind you want to use - boneless/skinless being the easiest, but you could do a whole chicken, and just use the desired amount of chicken in your sauce)

1 med-large onion diced

Put your chicken in a crockpot. Add a little water to the bottom of the crockpot. If you are using a whole chicken - no need to add water. Add your onion, and sprinkle the chicken with garlic, ginger, salt, ground curry, coriander, and cumin. Cook on high for about 4 hours, or low for about 6 hours until chicken is tender and done. Shred.

Sauce:

2 T. olive oil (or use 2 T. of your chicken broth, strained)
4 T. curry powder
2 tsp. ground coriander
2 tsp. ground cumin
4 tsp. salt
13 - 16 garlic cloves minced or pressed
2 tsp. ginger
1 LARGE onion sliced or diced (whichever you prefer)
2 (13.66 oz) cans of unsweetened coconut milk

Cilantro (if desired for garnish)

In a large saucepan, add your olive oil or chicken broth. Saute your onion and garlic over medium heat until tender. Add spices and coconut milk, and cook until boiling. Reduce heat, add shredded chicken, and let cook over low heat for twenty minutes or so. (Really, you could eat it immediately, but it's better to let the chicken absorb some of the spices and milk.) Serve over rice. This makes a lot, and could be halved if you don't like leftovers. But, we like leftovers at my house!