Durban Style Chicken Curry Crock Pot

Servings with a 4.5 - 6 pot. ~ Low for 6 Hours
3 Tbsp vegetable oil
8 chicken thighs
1/2 tsp paprika
Salt and freshly ground black pepper to taste
1 medium onion, diced
1 garlic clove, minced
1 Tbsp peeled, chopped fresh ginger
1-2 Tbsp hot curry powder
1 (14 oz/398 mL) can crushed tomatoes
1 (14 oz/398 mL) can regular or light coconut milk
1 Tbsp golden brown sugar
2 Tbsp fresh lime juice
1 Tbsp cornstarch
2 Tbsp chopped fresh cilantro or sliced green onion
Durban-Style Chicken Curry
Place the oil in a large skillet set over medium high heat.
Sprinkle and rub the chicken with the paprika and salt and pepper.
Brown the thighs, in batches if needed, on both sides and place in your slow cooker.
Drain off most of the fat from the skillet, add the onion, garlic and ginger and cook for 2 to 3 minutes.
Mix in the curry powder and cook for 1 minute more.
Mix in the crushed tomatoes, coconut milk and brown sugar.
Combine lime juice and cornstarch in a small bowl to dissolve the cornstarch.
Stir this into the coconut milk mixture, bring to a simmer and pour over the chicken.
Cover and Cook on the low setting for 6 hours, or until the chicken is very tender.
Sprinkle servings of the chicken with cilantro or green onion. For a milder curry, use mild or medium curry powder instead of the hot. Excellent over Basmati Rice and a side of Naan.

Rating: 5.0/5 (2 votes cast)