Friday, August 20, 2010
Slow Cooker Chicken Curry
Any new style of crockpot recipe gets me excited, and one that can pull off a fun new flavor to work into my menu means I have to give it a try!
Crockpot Chicken Curry
recipe adapted from Frontier Kitchen
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 cup coconut milk, 1/4 cup reserved
Hot sauce, for individual tastes
Combine chicken, onion, curry powder, ginger, cayenne pepper and 3/4 cup of the coconut milk in a slow cooker. Stir to combine.
Cover and set to low for 4-5 hours. Give the curry a stir, and add the last 1/4 cup of coconut milk. Serve chicken curry over rice.
The texture of the dish straight out of the crockpot looked a little curdled, but a quick stir and the addition of the extra coconut milk did wonders for the look of the dish.
The taste was really mild, but I left out the cayenne powder, and boy, did it need that spice to round out the flavor of the dish. We ended up adding hot sauce at the table, and it was what it needed. This was easy to put together in the crockpot, and had a fun new flavor to shake up the weekly routine.
My husband and I really enjoyed the meal, and the leftovers the next day were just as good.
I'm sharing this at The Grocery Cart Challenge Recipe Swap.
Simple Cooking | Easy Cooking