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Recipes
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Crock-Pot Chicken Curry
I got this from my stepdaughter, Starr. She has young children and keeps her version fairly mild. I have spiced it up. Delicious. One of those dishes that lasts for several nights.
3 tablespoons all-purpose flour
3 tablespoons curry powder
1 ½ teaspoons ground cumin
1 teaspoon salt
¼ teaspoon cayenne pepper (optional)
4 skinless, boneless chicken thighs,
cut into 1-inch pieces
2 cups potatoes, chopped
1 cup coarsely chopped cooking apple
1 ½ cups carrots, bias –sliced
1 cup onion, chopped
1 fresh jalapeno pepper
(seeded if you want this mild)
2 cloves garlic, minced
1 cauliflower, broken into florets
½-cup chicken broth
1 13 ½ ounce can unsweetened coconut milk
1 jar Trader Joe’s Spinach Sauce, if available |
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Shake in plastic bag flour, curry powder, cumin, salt and pepper. Add chicken pieces and shake to coat.
Add vegetables to crock pot, layering so that slow-cooking ones are on the bottom.
Add chicken. Do not let pieces touch sides of crock pot.
Add liquid.
Cover and cook. 6-8 hours on Low; 3-4 hours on High. Taste and adjust seasonings.
If using Low setting, turn on High and stir in coconut milk and Spinach Sauce for the last 30 minutes.
Serve on top of hot basmati rice, accompanied by small dishes of currants, chopped peanuts, toasted coconut, chopped scallions, lime wedges, and chutney.
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