So I've only made chicken curry a couple times in my life. One of the times I decided to try someone else's recipe which called for adding garbanzo beans to it. Bad idea. I really don't like the texture of garbanzo beans (unless they're in hummus or falafel) as they're much firmer than other members of the legume family.
Anyhow, I've come up with a chicken curry that is crazy simple and works really well for me when I know I'm going to have a busy day.
In a crockpot, place cubed chicken, onion, curry powder, ground ginger and a dash of ground cayenne pepper.
If cutting raw chicken is difficult or super disgusting to you, pop it in the freezer for 10 minutes before you need to slice it. This will make it firm up a bit and be less...well...slimy.
Add in half a can of coconut milk (about 3/4 c.)
Stir. Cover your slow cooker and cook the chicken on low for 5 hours.
Serve chicken over rice and enjoy!
My husband really liked it this way and ended up going back for seconds.
Crockpot Chicken Curry (printable recipe)
2 lbs. boneless chicken breast or chicken thighs, cut into 1/2" - 1" chunks.
1/2 onion, chopped
2 tsp. curry powder
1/2 tsp. ground ginger
Dash ground cayenne pepper
1/2 can coconut milk, about 3/4 cup
Stir the coconut milk as it usually separates in the can. Combine all ingredients in a slow cooker. Cover and set to low for 4-5 hours. Serve chicken curry over rice. Garnish with a bit of sliced green onions, if desired.