I have been flipping through OLD Christmas magazines in an effort to trash most of them. I came across a baked Sri Lanka Chicken Curry in the 1993 December Bon Appetit which I fully intended to make as written but given the schedule that day decided to do in the crockpot- with other modifications of course.
8 bonless chicken thighs (or ANY type of chicken..bone in, out...whatever)
2 cups (more or less) of chicken broth
1 14 oz can lite coconut milk
curry powder (to taste..they all have different flavors)
crushed red pepper (1/8- 1/4 tsp approximately. more if you like things hotter.)
dried onion (not the nasty dip mix)..or fresh chopped onions.
Salt as needed. The chicken broth adds
Cook for about 8 hours on low. If my chicken is frozen I cook it on high for an hour and flip it to low. Thirty minutes or so before done, add diced red pepper and fresh or frozen spinach. If you wish for a thicker sauce, mix cornstarch and water and add to the mixture before serving and stir until thickened. Add fresh cilantro as desired before serving. Serve over rice.
Ginger was also called for in the recipe and I think that would be wonderful but DH does not like ginger one bit...thus I left it out.
