This is a great “beginner” curry, and by that I mean if you or your family have never had a curry before, this is a great place to start! It’s mild and incorporates a lot of ingredients that are kid and picky-eater friendly, such as bananas, apples, coconut milk, and chicken breast. I know, I know; bananas and apples? But believe me, it’s delicious! This curry has lots of great texture and flavor, and to be honest, is even better the second or third day. But don’t worry; it doesn’t taste like fruit! It is definitely a savory curry. The best part is that, yes, it is made entirely in the crock pot! I made this around finals when I didn’t have a lot of time to spend in the kitchen, and even Kramer (a world renown picky eater) enjoyed this, as did my brother, who is a big fan of curry. Recipe after the jump, as always.
Chop up your onion and throw it in the crock pot.
Same goes for your jalapeno pepper.
And your apple.
Crush your garlic and throw that in, too.
Chop up your tomato and chicken, too, and throw that into the pot.
If you have some ground flaxseed, throw a few tablespoons of that in for good measure.
Toss in your curry, cumin, salt, bay leaves, and white wine.
Pour the coconut milk over all of that. Give everything a good stir.
Sprinkle your flour or Wondra (this is a thickening agent that I didn’t have so I just used flour. My curry wasn’t as thick as it probably should have been but still thick enough for my taste) over the top of it all.
Set your crock pot on high for 2 or 3 hours or on low for 6 hours and go about your day.
When ready, enjoy with some rice or naan. I made rice because I didn’t feel like going to the store for naan, but as soon as I told my brother that we were having curry for dinner, he stopped at the store on the way home from school to get his naan fix.
- 2 lbs. boneless, skinless chicken thighs, chopped into bite-sized pieces
- 1 jalapeno pepper, seeds removed and diced
- 1 banana, sliced
- 1 apple, sliced but not peeled
- 1½ cups diced tomatoes (I used 2 medium tomatoes)
- 1 large onion, diced
- 3-4 cloves garlic, crushed (I used 4)
- 2½ tablespoons curry
- 1 teaspoon cumin
- 1 teaspoon salt
- 2-3 bay leaves
- ½ cup white wine
- 1 cup coconut milk (you can use the whole can if you like, but I used 1 cup to cut back on calories)
- 2 tablespoons Wondra (or flour, if you have no Wondra)
- 4 cups cooked rice or naan (for serving)
- Spray your crock pot with Pam. Dump everything but the Wondra or flour into your crock pot and stir.
- Sprinkle Wondra on top of everything and stir to incorporate. Cover and place on high for about 3 hours or on low for 6 hours.
- Serve with rice or naan.