Crockpot Indian Curry

By drinkfairy

Ingredients

• 1 13.5 oz can of coconut milk (don't use the light, it doesn't taste as good. or use the light and then stir in heavy cream at the end. Your tongue wants the thick stuff... trust me.)
• 1 can garbanzo beans, drained and rinsed
• 4-6 frozen skinless, boneless chicken thighs
• 1 T tomato paste
• 2 T curry powder (not a typo, it's a lot, but it's good. Curry isn't spicy, just flavorful)
• 1 t ground coriander
• 1 t ground cumin
• 1 inch peeled and grated ginger (I didn't use that much, I don't particularly care for ginger)
• few dashes of hot sauce (I used Tobasco)
• 1 yellow onion. chopped
• 2 or 3 cloves of smashed and chopped garlic
• 1 green bell pepper, seeded and chopped
• 1/2 of an eggplant, chopped (I didn't peel)
• 1 sweet potato, peeled and chopped (I hate peeling sweet potato, so used a knife and lost a lot of the flesh accidentally)

Details

Adapted from crockpot365.blogspot.com

Preparation

Step 1

Assemble all of your spices, coconut milk, tobasco sauce, and tomato paste. Combine the sauce ingredients in the bottom of your crockpot. The sauce will be a lovely yellow.

Add the chicken, flipping it over a few times to coat it nicely. Pour in the garbanzo beans.

Wash and chop all of the vegetables, and then add to the Crock-Pot. Don't worry about stirring them in the sauce. Let them sit on top of the chicken and steam away.

Cover and cook on low for 7-9 hours, or on high for 4-6. I cooked our dinner on high for almost 6 hours. The chicken was fully cooked, but still had shape, and the vegetables were soft and quite nice.

Stir carefully to mix flavors. If you stir too rough, the sweet potato will fall apart.

Serve over rice; I used brown.