Good afternoon, savvy savers! Today I wanted to post about one of my favorite dishes, curry! I am a curry connoisseur; I especially love Thai, Southern Indian, Malaysian, and West Indian curries! I love curry, no matter the form! This specific recipe I use is made in my crockpot! This is a crowd-pleaser, and the leftover curry, drained of sauce, makes out of this world wraps, salad topping, and quesadillas! All of the ingredients were acquired using coupons, discounts, or Saving Star rebates as well; this meal can be made for $8.00 and will feed 6, with enough leftover for two lunches.
Without further ado, my Completely Couponed Coconut Mango Chicken Crockpot Curry:
2 lb boneless skinless chicken breasts or chicken thighs, cubed; rotisserie chicken leftovers can be used as well
5 large carrots, capped, peeled, and diced
1 medium onion, peeled and quartered
1 tablespoon minced garlic
1 large green bell pepper, washed, seeded, and chopped
1 (5 oz ) can tomato paste
1 (14 oz) can coconut milk, or half a box of similar brands, such as So Delicious.
1 1/2 tsp salt
1 tbsp curry powder
1 cup mango juice concentrate
1 jalapeno, seeded and halved or 1 tsp crushed red pepper flakes
2 tbsp water
1 1/2 tbsp cornstarch
1) Grease your slow cooker oil or pam; I used coconut oil.
2) Place the chicken, peppers, and carrots on the bottom of slow cooker.
3) Place the rest of the ingredients, excluding the water and cornstarch, in a food processor, blending until mixture is creamy and somewhat smooth.
4) Pour the sauce over the chicken and carrots, mixing well, then cover and cook on low for 8 hours.
5) An hour before serving, make an instant roux by mixing cornstarch and water together, in a small bowl, until cornstarch is dissolved. Pour roux into the slow cooker, fold into the curry, and cook for 1 additional hour.
6) Serve curry over rice, with flat bread, or nan, and accompany it with peas.
7) Garnish with fresh mint and cilantro, if available.