Slow Cooker Chicken Curry and Cauliflower

Slow Cooker Chicken Curry and Cauliflower (Serves 6-8)

Cooking authentic tasting Indian food is relatively easy with a food processor and a slow cooker. My recipe is not fully authentic because I replace the traditional yogurt with coconut milk, but mine sure tastes like the chicken curry I’ve had in several restaurants.

Prep time: 10-20 minutes
Cook time: 8 hours

Ingredient list:

1 whole chicken (mine was 3.92 pounds)
1 large sweet yellow onion
1 can tomatoes (mine were Whole Foods 365 brand Italian style)
4 Serrano peppers
2 heads of cauliflower
1 4-inch piece of fresh ginger
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon turmeric
1 tablespoon garam masala
1 tablespoon red chili powder
1 cinnamon stick
4 green cardamom pods
6 cloves
1/4 cup olive oil
1 or 2 cups coconut milk (2 cups uses a whole can, but 1 is enough)

Directions: Cut whole chicken into pieces and add to slow cooker. Peel onion and cut into chunks. Open can of tomatoes. Peel ginger and cut into 1-inch pieces. Add onion, tomatoes, and ginger to a food processor and grind into a smooth paste. Add salt, turmeric, garlic powder, garam masala, red chili powder, olive oil, and coconut milk. Run processor to mix into paste and then pour over chicken. Split chilies in half and remove stems. Add cinnamon stick, cardamom pods, cloves, and green chilies to slow cooker and use a spoon to tuck them in. Place cover on slow cooker. Set temperature to slow cook (200 degrees on my unit) and time to 8 hours. After 5 hours of cooking, divide 2 heads of cauliflower into florets and add the florets to the slow cooker. Use a spoon to push them down into the curry and then replace the cover and let it all cook another 3 hours. When done, transfer food to plates and enjoy!

Notes: This recipe was inspired by the recipe for Traditional Chicken Curry in The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes by Anupy Singla. Find it in my online store.

Finding the cinnamon stick to remove it is easy, but finding the cardamom pods and cloves is not. I removed them as I found them while eating. It was no more bother to remove them while eating as the bones of the chicken.

My wife and I ate most of the cauliflower with about one-third of the chicken. I saved many cups of “curry” from the slow cooker and can cook more vegetables in it to go with the leftover chicken. Possibilities for the saved curry include using it to simmer baby cut carrots for 30 minutes or until soft, simmering some chopped cabbage for 30 minutes or until soft, or wilting some fresh greens in about 5 minutes.

Cutting a whole chicken into pieces is easy with heavy-duty poultry shears. Check out the OXO brand I use in my online Store.

My slow cooker is a Cuisinart Multi Cooker that I picked up at Williams-Sonoma because my local store had one in stock and I wanted to start cooking right away. Amazon sells the Cuisinart, but seems to be out of stock frequently. The Breville Stainless-Steel 7-Quart Slow Cooker with EasySear Insert on display in my Store is similar. Check them out by clicking on the Store link in the upper right hand corner of this site. The Cuisinart has a see-through top and the Breville has a stainless steel top. I like being able to see inside without opening the lid, but the Breville sells for $75 less than the Cuisinart.

This recipe was inspired by the recipe for Traditional Chicken Curry in The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes by Anupy Singla. Find it in my online store.

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3 Responses to “Slow Cooker Chicken Curry and Cauliflower”

  1. Don’t call your dish inauthentic because you used coconut milk! It’s actually quite traditional to use coconut milk in Indian curries. One that you should try (and I think it’s clean as it is) is the egg curry from Show me the Curry. The sugar is there just to cut the acid from the tomatoes – but easily excluded. Very delicious and silky smooth with the coconut milk.

    http://showmethecurry.com/curries/egg-curry.html

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