Chicken Curry

Let’s take a break from books to talk about food.

Before Christmas I needed a meal that I could throw in the slow cooker in the morning and serve on rice when I got home. A curry fitted the bill nicely but I only had one good slow cooker curry recipe. It was for lamb and spinach curry and I didn’t want to cook that.

So I went to this site. The year of crockpoting has finished but the recipes remain. Because this is an American site many of the recipes use ingredients we can’t get here but I used a recipe for Indian Chicken Curry. I had to make a few mods but it was very good.

Here’s how I adapted it to NZ.

- I used 1/2 a can of coconut milk.
- Garbanzo beans are what we call Chickpeas.
- I used 3 Chicken breast, they weighted about 350grms.
- All the spices were the same.
- I used the pre-grated ginger in a jar, 2 Tbsp of it.
- 1/2 tsp chilli from a jar instead of Tabasco).
- Onion, garlic and pepper the same.
- I didn’t use an eggplant because they are expensive at the moment, maybe I’ll try it when eggplants are more plentiful.
- I used a golden kumara instead of sweet potato.

I mixed the spices, onion, and garlic in the bottom of the slow cooker with the coconut milk. I then added the chicken and stirred it through. I placed the pepper and kumara on top, so they would steam. I cooked it for about 8 hours on low. You could go up to 10 hours but the kumara will break up. You could probably cook it on high for 4-6 but I think curries are best cooked on low as they have more time to develop flavour.

Filed under Recepies | Comment (0)