Tuesday, February 2, 2010

Crock Pot Curry Chicken and Rice

I took most of this recipe from Complete Slow Cooker Cookbook by Carol Heding Munson.  Her book is okay, but I wouldn't buy it again.  I really wanted a one pot meal type book and for a lot of the recipes, you need to make additional things on the side. But I digress...  I saw this recipe and another one (from a place I can't remember) and combined them.  And this is what came out.

1-2 lbs of boneless*
2 medium onions
4-6 cloves of garlic
1-2 carrots
1 tablespoon of soy sauce (eyeball it)
1 tablespoon of curry
2 teaspoons of chili powder or 1-3 chili pepper in adobo chopped up finely
1 teaspoon of turmeric
1 teaspoon of ginger
1-2 tablespoons of curry paste (optional)
1 tablespoon of butter
1 cup chicken broth
1 can of coconut milk

  1. Cut chicken into 1 inch cubes and add to pot.
  2. Slice onion lengthwise and then thinly slice the onion. This will cook down so don't waste your time chopping it up smaller. Add it to the pot.
  3. Finely grate a carrot (or two) and add it to the pot.  If your family will eat larger pieces, feel free to chop them larger.  Since it's a veggie, mine wont willingly eat them!
  4. Mince garlic (or use a press).  Throw all that goodness into the pot as well.  Don't skimp.  You will not notice a strong garlic flavor.
  5. I ran out of chili powder and used some chilis in adobo.  If you have to use chilies in adobo, take out the seeds and ribs for less heat (if you want to).  Using only one will add some flavor and no spice.  Using 2-3 and adding in some adobo sauce will give you a nice kick.  The seeds might kick you out of the room!  So decide how you like them, mince them, and throw them in the pot.
  6. Add in everything else EXCEPT the coconut milk.
  7. Cook on high for 3-4 hours or low for 6-8.  In the end, it depends on how hot your crock pot runs. If the onions are still crunchy and not dissolved, then it needs to go longer.
  8. Shred the chicken.
  9. Add in the can of coconut milk.  Stir.
  10. Salt and pepper to taste.
  11. Prepare some rice on the side.  I like to use  basamati.  It's not sticky and cooks in 15 minutes.  Add in a clove of garlic, salt and a little olive oil and it will taste phenomenal!
I make my own chicken broth.  I grab a whole chicken and throw it in with carrots, onion, celery, ground oregano, a few bay leaves, salt and peppercorns.  It beats the store bought stuff hands down.  But in a pinch I have no issue with the store broth.  If you have a cooked chicken laying around, pull off all the meat and add it towards the end of cooking.  It's still delicious.

The curry paste is optional. I had some in the fridge from a previous recipe and decided to use it in this.  The turmeric is optional as well.   Curry has some in it already.  Unfortunately, I'm the only one that likes hot curry so 1 chili leaves it very, very mild.  So mild that everyone else in the family loves it. 

Also you can add a teaspoon of paprika if adding chili peppers.  I missed the smokiness that chili powder adds and the paprika should make up for it.

Hope you enjoy one of our families favorite meals!

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