Crock-pot Chronicles ~ Chicken Curry

We do like a warming curry on a cold winters night! Today I am going to share another of my own ‘throw-it-together’ recipes. What I love about the crock pot is that you can pretty much take any recipe and add what you have on hand, it does not have to be precise to equal success.

These are the ingredients you will need for a chicken curry:

De-boned Chicken Thighs – enough for your family

1 can Coconut Milk

2 medium potatoes or 1 large potato

1 large onion

garlic

2 Tbls Flour

2 tsp mild curry powder

2 tsp Roasted Garam Masala (If you like a hotter curry add chillies)

1tsp ground ginger

1tsp cumin

1tsp caster sugar

1/2 tsp Tarragon

1/2 tsp Oregano

1/4 tsp garlic powder

pinch cayenne pepper

1 cup (250ml) chicken stock

1/2 tin chopped tomatoes

Fresh or frozen veg – remember, I always add veg to my crock pot meals

Method:

1. In the bottom of the crock pot mix the flour, curry powders, herbs, sugar and other seasonings.

2.  Brown your chicken thighs in a pan, I added my onion in as well just to soften it and add flavour to the chicken.

3. Add your chicken and onion to the crock pot and toss in the flour ensuring that it is well coated.

4. Add your potatoes and frozen veg.

5. Pour your chicken stock and your can of coconut cream and chopped tomatoes over the chicken and veg and mix until well combined.

6. Cook on low for 6 hours or high for 4 hours. If you need to thicken your curry mix a few teaspoons of cornflour with cold water and add to your curry. Allow to simmer to thicken.

Serve over yellow rice (rice cooked in water that has 1 tsp turmeric added to it) and poppadoms on the side.

Just a note here – we are not a family who loves hot curries, we like the flavour but not the burning heat. My version suites our tastes but if your tastes need a bit more ‘flame’ then add chillies 

Enjoy 🙂