Curry Chicken in the Crock Pot

Posted by JD 09/04/2009 at 10:50

I love curry dishes. It wasn’t always the case, but then I found a restaurant that did an excellent red curry chicken and got hooked. I’ve had curry perhaps 3 times that last 2 years – not nearly enough to get my fix as it were.

Last week, I looked up some curry chicken recipes and planned an attack for this week. Generally, crock pot recipes turn out FANTASTIC – it is almost magic how anything that goes in comes out excellent.

Let’s try the curry chicken in the crock pot too.

Ingredients:

  • 1.5 onions
  • 3+ lbs chicken breasts
  • Can of chicken broth
  • 2 portions of curry powder; Golden Curry from Walmart
  • 2 cans of chickpeas, drained
  • 1 can of stewed tomatoes (really should have been tomato paste)

Placed all these into the crock pot and turned it on high. Chicken on bottom to ensure it is cooked thoroughly. Usually this takes 3-4 hours to cook. No pepper. No salt. The pot was completely filled with no room for coconut milk, too bad.

Served over white rice.

Taste Report

So it wasn’t bad, but I won’t be using this recipe again. I will be eating the remaining portions over the next week. According to a friend with deep curry knowledge, curry needs to be

  1. fresh (not packaged)
  2. fried (not in a crock pot)

He also said that the coconut milk would have really helped the flavor, so next time, I will replace the broth with the coconut milk.

I’d really love a good curry chicken crock pot recipe that isn’t too complex. 6 ingredients is about my limit.

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