The other day, I was looking for a dish to use up some leftover coconut milk and tomato paste and came across this Brazilian curry recipe. I've never even heard of Brazilian curry, let alone eaten it, so of course I had to try it. And, no, I have no idea how authentic this is. I was tempted to wait until next week to make it because my sister-in-law (who lived in Brazil for a year and a half on a mission) will be visiting for Thanksgiving and then I'd have a Brazil expert on my hands. But, as I said, I had some coconut milk and tomato paste to use up. And Brazil is a big country, so what are the chances she's had Brazilian curry, either? I digress.
Like most slow cooker meals, this one comes together quickly. And if you're not a big fan of curry, this one is totally for you; you could omit it entirely and it would still be a tasty meal. (Although I think it goes without saying that I'm pro-curry.) This meal is simple, easy, and delicious. Yeah, Brazilians know what they're doing.
Slow Cooker Brazilian Chicken Curry
(adapted from Women's Day)
1 cup coconut milk
2 tablespoons tomato paste
1 tablespoon minced garlic
1/4 teaspoon ginger powder
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
1 medium onion, cut into chunks
2 bell peppers, cut into chunks
3 medium-sized potatoes, cut into 1-in. pieces
4 teaspoons curry powder
2-4 chicken breasts (about 2 lbs)
3 tablespoons chopped fresh cilantro
1) Whisk together coconut milk, tomato paste, garlic, ginger, salt and pepper, and red pepper flakes, if using, in a 6-qt slow cooker. Add onion, peppers and potatoes; mix well until vegetables are evenly coated.
2) Rub curry powder all over chicken and salt and pepper to taste. Place chicken on top of vegetables in slow cooker.
3) Cover and cook on high 4 to 5 hours or on low 6 to 8 hours until chicken is cooked through and vegetables are tender. Adjust salt to taste. Sprinkle with chopped cilantro and serve over rice. Enjoy!