Crock Pot Curry Chicken

The most popular brands of curry seasonings tend to be marketed as either Asian or Jamaican.  Depending on the brand, curry powder may contain a blend of allspice, cinnamon, clove, coriander, cumin, fennel seed, fenugreek, ginger, mustard seed, pepper, turmeric, and other spices.  The ingredients in the spice mixture can vary widely.  Many of the spices commonly used in curry powder are believe to  have healing properties.  Curry is believed to have anti-inflammatory and anti-cancer properties.  The aroma of the spice blend is distinctive.  Curried foods taste even better than they smell.  The health benefits are just a bonus that comes with eating curry.  The following recipe  can be made in a large crock pot using  Badia Curry Powder.

Ingredients

  • 6 to 8 chicken thighs (chicken breast can be substituted if white meat is preferred)
  • 1 large onion (peeled and chopped into large chunks)
  • 4 medium size or 6 small potaotes (peeled and chopped into large cubes)
  • 12 to 16 ounces of fresh or frozen carrots (chopped into 1/2 inch pieces)
  • 4 teaspoons of salt
  • 2 teaspoons of pepper
  • 2 tablespoons of garlic powder
  • 2 tablespoons of onion powder
  • 4 teaspoons of paprika
  • 2 ounces (1/4 cup) of curry powder
  • White Rice (cooked according to package directions)

Directions

Tip:  Save time by mixing all of the spices together in an empty spice bottle or bowl instead of sprinkling them one at a time when preparing the chicken and vegetables for cooking.

  1. Rinse the chicken to remove any excess debris.  Pat the chicken dry with clean paper towels.
  2. Place 3 to 4 chicken pieces into the the crock pot.
  3. Sprinkle 1/4 of the salt, pepper, garlic powder, onion powder, paprika, and curry powder over the chicken pieces.
  4. Layer half of the onions, potaotoes, and carrots on top of the chicken pieces.
  5. Sprinkle another 1/4 of the spices on top of the vegetables.
  6. Place the remaining chicken pieces in the crock pot.
  7. Sprinkle another 1/4 of the spices on the chicken pieces.
  8. Layer the remaining half of the onions, potaotoes, and carrots on top of those chicken pieces.
  9. Sprinkle the remaining 1/4 spice mixture over the vegatables.
  10. Cook everything in the crock pot with the lid on for 4 to 6 hours on high.  (If using the low setting 6 to 8 hours of cooking may be necessary.)
  11. Serve the curried chicken and vegetables over cooked white rice.

The chicken will usually be done after about 6 hours of cooking on a crock pot’s high setting.  If desired, continue cooking until the chicken falls off the bones.  (Then the bones can be easily removed from the crock pot.)  It should not be necessary to add any liquid to the crock pot.  If the chicken is cooked with the skin on the fat from the skin will usually create enough liquid.  If the chicken is cooked with the skin removed, 4 ounces of chicken broth or chicken stock can be added for flavor and moisture.  More curry powder can be added to the cooked chicken and vegetables to achieve a stronger curry flavor and color.  Additional salt, pepper, garlic powder, onion powder, and paprika can also be added if desired.

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