Massaman Curry Crock Pot Chicken is an easy meal to toss in the slow cooker in the morning and serve over rice for dinner!
A big thank you goes out to my brother, Tyler Bond, for inspiring me to make this recipe! I tried Massaman Curry for the first time when he ordered Thai take out while I was visiting him in Washington DC in November.
Between birthdays, finals and holiday parties, the last two weeks have been completely crazy and my kitchen has started to collect dust!
I spent a couple of hours tonight, dusting off the appliances and whipping up a new favorite!
I’ve had a serious infatuation with spicy Indian and Thai foods lately. I also had 3 pounds of chicken in the fridge and a bag of pita bread, so I put them all together and Indian Chicken Curry Pitas were born!
1 tbsp olive oil
1 red bell pepper (sliced)
1 red onion (sliced)
3 cloves garlic (minced)
1 tbsp fresh ginger (chopped)
3 tbsp curry powder
1 tsp bay leaves
1 tsp coriander
1 tsp cumin
1 tsp sweet paprika
½ tsp chili powder
½ tsp red pepper flakes
1 tomato (pureed)
1 cup sour cream
¾ cup coconut milk
4 chicken breasts (thinly sliced)
4 slices pita bread
1 tsp fresh mint (garnish)
1 tsp fresh chives (chopped – garnish)
1 lime (sliced – garnish)
Begin by adding the olive oil to a large skillet over medium heat. Next, add the bell pepper and onions. Cook for 5-7 minutes, then add the minced garlic.
Next, combine the ginger, curry powder, bay leaves, coriander, cumin, paprika, chili powder and red pepper flakes to a small food processor or spice grinder.
Blend well then add to the peppers, onions and garlic.
Next add the pureed tomato, sour cream and coconut milk.
Now I know sour cream might sound weird but it turns out the yogurt in my fridge had gone bad and I was in “study mode” (AKA sweats, hair in bun, no make up), so I was not about to go to the grocery store for one item.
Being the little leopard I am, I knew I could find something in my fridge to replace the yogurt. There it was in front of me, Mexican Crema (AKA Mexican Sour Cream), I thought, well let’s try this. Turns out it was amazing, maybe I just stumbled upon the next great way to make curry sauce 😉
Well now that little secret is out of the bag, lets add the chicken to the curry sauce and vegetables!
Cover and allow to cook for 20-25 minutes.
Spoon into pita bread and top with mint and chives. Serve with lime wedges on the side to squeeze on top.
So delicious and flavorful, with just a slight kick of spice!
Want it a little spicier? Just up the measurements on the chili powder and red pepper flakes!