Brazilian Chicken Curry
- Ready In:
- 6hrs 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3⁄4 cup coconut milk
- 2 tablespoons tomato paste
- 1 garlic clove, finely chopped
- 1 tablespoon ginger, grated
- salt and pepper, to taste
- 2 bell peppers, sliced crosswise 1 in. thick
- 1 medium sweet onion, thinly sliced
- 3⁄4 lb yukon gold potato, cut into 1-in . pieces
- 4 teaspoons curry powder
- 8 chicken drumsticks, skin removed (about 21Ã 4 lb total)
- 1⁄4 cup fresh basil, chopped
directions
- In a 5- to 6-qt slow cooker, whisk together the coconut milk, tomato paste, garlic, ginger, 1⁄2 tsp salt and 1⁄4 tsp pepper. Add the bell peppers, onion and potatoes and mix to combine.
- Rub the curry powder all over the chicken legs; nestle them among the vegetables.
- Cook, covered, until the chicken is cooked through, on low for 6 to 8 hours or on high for 4 to 5 hours. Sprinkle with the cilantro before serving.
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Reviews
-
My office is having a South American themed birthday potluck so tried this recipe first on my guinea pig (hubby) and served it with rice. It was very tasty, but I recommend using at least two teaspoons of salt to really bring out the flavors. This being said, it passed the test to serve at the potluck.