Chef Geji's Thai Curry Chicken
1 Cup Yellow Onions, small dice
3 Chili Thai Peppers, thinly sliced
¼ Cup Garlic, ready chopped in oil
1 Tsp Ginger, dry
2 Tbsp Cilantro, fresh chopped
1 Tbsp Lemongrass, fresh chopped
1 Tsp Garam Marsala, ground
1 Cup Coconut Milk (light okay)
4 Cup Tomato Sauce
1 Cup Red Curry Paste
3 Tbsp (or as needed) Fish Sauce
1 Cup (or as needed) Chicken Stock
3 Tbsp (or as needed) Lime Juice
1/4 Cup (or as needed) Olive Oil
1 1/2 Tbsp Granulated Sugar
7 each 6 oz Chicken Breast, boneless, skinless, medium dice
1/2 Cup Plain Yogurt (no sugar added)
2 Tsp Paprika
3 Medium Sweet Potato (yam okay), medium dice
3 Medium Russet Potatoes, medium dice
1. In olive oil, cook onion, garlic, curry paste, and ¼ tsp of salt in a medium saucepan over medium heat. Cook about 5 minutes, until onions are soft. Add coconut milk and stir well. Remove from heat and stir in lime juice, fish sauce, sugar, cilantro, paprika, garam marsala, ginger, lemon grass, thai peppers, and tomato sauce. Stir until well incorporated. Add a little chicken stock as needed to adjust the seasonings and consistency a little. Adjust other seasoning as you like. Pour the mixture into a heated crock pot. Fold in the chicken breast and potatoes.
2. Cook on low for about 6 hours or on high for about 3 hours (chicken should reach an internal temperature of 165 degrees and potatoes should be tender).
3. On the last hour of cooking, add the chickpeas. Adjust seasonings as needed. Add yogurt right at the end. Stir well to incorporate.
4. Serve over rice and enjoy!