I am obsessed with recipes. I have binders and binders full of pages torn from Cooking Light and Bon Appetit and Eating Well. I have an entire cabinet dedicated to cookbooks. I have an online program that helps me organize my online recipes. I pin recipes on Pinterest.
Since I have so many recipes at my fingertips, I tend to get lost in them. I flip through the binders and fold down pages in cookbooks and search on the internet so much that often I end up not being able to find a recipe I remember seeing somewhere along the line. Compound that with my inability to a) stick exactly to any recipe (I always change something) and b) make the same thing twice (I rarely, if ever, make the same thing twice — which is frustrating for Benjamin who says things like, “This is delicious! We should make this again”), and you have a recipe for frustration. Get it? A recipe?
We often have conversations like, “What should we make for dinner this week?” “Hmmm, how about that yummy thing you made a few weeks ago.” “Which one?” “The one with the chicken. And that sauce. Mmmm.” Which starts me searching back in my memory and beginning the search through cookbooks and binders all over again.
I make meal plans most weeks (and write them down), but that still doesn’t help the problem of finding which recipe I actually used, or how I actually changed the recipe to make it so awesome I started that “What We’re Eating” section of the blog to keep track of things for awhile, but as you know, I quickly fell off the wagon because taking pictures of food takes a long time, and writing down recipes takes even longer. And once Owen goes to bed, that time belongs to me and Benjamin… not me and the computer or camera. Which is how I would like it to stay.
Anyway, that looooooooong, wordy introduction was all to say that I made something yummy the other night. And I actually wrote it down. And, bonus, it was made in the slow cooker, so all I had to do was chop some stuff and throw it in the pot in the morning, and a delicious dinner was on the table at night. This particular night I actually had a PTA meeting at daycare (yes, there are PTA’s in our daycare, and why yes, of course I volunteered), and we had friends over for dinner, so it was totally perfect because they had apps and drinks while I was at the PTA meeting, and then we all sat down to a hot meal as soon as I walked in the door.
Note: The title of this post is wildly inaccurate, since the curry took about 7 hours to cook… but it felt like a hurry since I didn’t have to do anything to it after lunch time.
If you don’t have a slow cooker, you could totally make this in a dutch oven or any big pot with a lid simmering on the stove on low for a few hours too. I like to chop everything about the same size but leave them chunky (1″ pieces, maybe?). You could also put everything except the coconut milk in a freezer bag and toss into your freezer for a rainy day. Then you could pull it out, thaw it enough to squeeze it in the slow cooker, pour a can of coconut milk on top and cook for 8 hours.
Slow Cooker Curried Chicken with Mango & Coconut Milk
1 sweet potato, peeled and chopped
4 carrots, peeled and chopped
1 zucchini, chopped
4 garlic cloves, minced
1 tbs. ginger, minced
1 tbs. chili paste/red curry paste
2 tbs. curry powder
2 tbs. cumin
1 cup mango, cubed (I used frozen)
1 onion, chopped (I used frozen)
1 cube of chicken bouillon
2 tbs. all purpose flour
1.2 pounds chicken, cut into 1″ cubes (I used tenders and then just cut them into chunks)
1 can coconut milk (I used full fat)
Chop everything except the coconut milk and toss it in the slow cooker. Stir it around so everything is coated with the seasonings. Pour the coconut milk over top (there will be a layer of “cream”, just stir that around so it is distributed… don’t worry, it will melt). Cook on low for 4-5 hours or high for 7-8 hours. My slow cooker only has 1 setting and I cooked it for 7 hours and it was perfect.
Try it! Don’t lose the recipe, like me. Enjoy.
What’s your favorite slow cooker recipe?