Jason King
AmyHuangSlow Cooker Chicken Curry
May 31st 2009 02:24
I just love winter and winter foods. I also like Sundays as they are my only day off. I like to get up early and start cooking something in the slow cooker (crockpot) so that the smell permeates through the house for the entire day. It makes the neighbors jealous and they know I must be a good boy. Haha. By dinner time I have something yum and I only need to cook some rice to serve it on. I can then either freeze portions or have portions for work or dinner throughout the coming week.
Today I searched online for a good chicken curry recipe that would be cheap and damn easy to cook. I still have a slight headache from last night's wine - damn you Brooke!! I found the recipe below but decided to alter it to slightly improve on it. The recipe below is a JK original (yay). I hope you like it. If you do not have a slow cooker this could be done on the stove on the lowest heat - I would even recommend using a heat dispersing mat to lower stove temp even further. But to be the yummiest meal and to enjoy endless winter delights I suggest buying a slow cooker. Very affordable and something you can use for years to come.
It is very simple and afforable. I would serve with a bowl of steamed broccoli on the side or a bowl of peas. The cost of this came to $14-. It did help I had all the herbs at home already but that works out to be $3.50 a serve. Most of us can afford that!
Ingredients:
1kg, skinless chicken thigh fillets, cut in 1 inch strips or chunks
2 large onions, quartered and sliced thinly
3 cloves garlic, minced
1 tablespoon soy sauce or Tamari
2 teaspoons Madras curry powder
2 teaspoons chili powder
1 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon of rock salt - Himilaya is by far the best one
1/2 cup chicken stock
hot cooked rice (to serve)
Preparation:
Mix all ingredients, except rice, together in the slow cooker/Crockpot. Cover and cook on low from 6 to 8 hours, or until chicken is tender. Serve over rice.
Crockpot chicken and rice recipe serves 4.
One thing to note - this contains quite a bit of onion - I would not serve this to my mum as she is not a fan of onions - but if you are then eat away!!! Enjoy
Hungry
Today I searched online for a good chicken curry recipe that would be cheap and damn easy to cook. I still have a slight headache from last night's wine - damn you Brooke!! I found the recipe below but decided to alter it to slightly improve on it. The recipe below is a JK original (yay). I hope you like it. If you do not have a slow cooker this could be done on the stove on the lowest heat - I would even recommend using a heat dispersing mat to lower stove temp even further. But to be the yummiest meal and to enjoy endless winter delights I suggest buying a slow cooker. Very affordable and something you can use for years to come.
It is very simple and afforable. I would serve with a bowl of steamed broccoli on the side or a bowl of peas. The cost of this came to $14-. It did help I had all the herbs at home already but that works out to be $3.50 a serve. Most of us can afford that!
Ingredients:
1kg, skinless chicken thigh fillets, cut in 1 inch strips or chunks
2 large onions, quartered and sliced thinly
3 cloves garlic, minced
1 tablespoon soy sauce or Tamari
2 teaspoons Madras curry powder
2 teaspoons chili powder
1 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon of rock salt - Himilaya is by far the best one
1/2 cup chicken stock
hot cooked rice (to serve)
Slow Cooker with Ingredients
Preparation:
Mix all ingredients, except rice, together in the slow cooker/Crockpot. Cover and cook on low from 6 to 8 hours, or until chicken is tender. Serve over rice.
Crockpot chicken and rice recipe serves 4.
One thing to note - this contains quite a bit of onion - I would not serve this to my mum as she is not a fan of onions - but if you are then eat away!!! Enjoy
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Comment by katyzzz
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It is so basic Katyzzz - less than 10minutes work (excluding a quick trip to Coles). Thanks for stopping in!
Comment by Helen Randell
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Unfortunatley, I'm one of those people who are away from home for 9-10 hours a day. I think the crockpot manufacturing people should alter their temperature settings to cater for this - I've tried to set up a few things to cook while I'm at work, but they are always dry and a little charred by the time I get home
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Comment by Helen Randell
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I was so excited when I got home from work, hungry for yummy chicken curry. I walked in and there is that warm cooking smell, but as I got closerI could smell the burn.
So, to salvage, I tipped the whole lot into a saucepan, and heated it with some coconut milk to give it more of a sauce.
If you ignored the burnt bits, the flavour was good. I'll have to try again after purchase of a Sunbeam branded appliance.
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And good tip anonymous!!
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Anne-
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Comment by Anonymous
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For a robust flavoursome slow cooker that is my all time fave suss my article and recipe HERE
Happy cooking!
Comment by Jenelle
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I also love that JK's Madras Curry Powder comes through to me
I hope others mix it up with their own ideas to get the most out of the meal.
Happy cooking!!!