We were so impressed with Brazilian Food (thanks to our experience at Bossa Restaurant) that we decided to explore more of Brazilian cuisine. So when I saw this recipe, I thought I'd give it a try, especially since hubby loves curry.
Not much difference from Indian curry, but I kinda' miss the turmeric taste which the Brazilian version lacked. Also, it was cooked in crock pot, which made the chicken VERY tender. Imagine what it did to the potatoes. Anyway, it tastes good albeit in a different kind of way, with the addition of tomato paste.
What you need:
- 1/2 cup coconut milk
- 1 tablespoon tomato paste
- 1 tablespoon minced garlic
- 1/2 tablespoon fresh ginger, chopped
- 1/4 teaspoon salt
- dash of freshly ground pepper
- 1/2 red and 1/2 green bell pepper, cut into 1 inch strips and halved crosswise
- 5 red potatoes, peeled and quartered
- 1 tablespoon curry powder
- 1 pound chicken breast, cut into bite-sized pieces
What to do:
Mix the coconut milk, tomato paste, garlic, ginger, salt and pepper in your slow cooker. Add onion, peppers and potatoes. Mix well until vegetables are evenly coated.
Rub curry powder all over chicken. Afterwards, place them on top of the vegetables in the slow cooker. Sprinkle more curry powder if you like.
Cover and cook on high for 4 hours, or until chicken is cooked through and vegetables are tender. Enjoy with hot rice!
Tips, Tricks and Tweaks:
1. Use chicken drumsticks if you don't want VERY TENDER chicken. Like 'you don't need to chew it, just swallow it' tender.
2. Yukon Gold potatoes would also be good and won't be as mushy as red potatoes.
3. Add more or reduce curry powder according to taste.
4. Sprinkle with chopped cilantro before serving.