Tuesday, February 28, 2012

Easy Peasy Chicken Curry, Crock-Pot-Style!

I got the idea to make this from my Fit-It and Forget-It cookbook, but the recipe there kept the chicken whole, and had you do some weird sauce-thickening thing at the end. Plus it called for orange juice and sweet potatoes. Who ever heard of curry made with OJ? So I did a little tweaking and used it as a guideline for my own recipe. Which is far easier and less weird sounding.

Super-Yummy Crock-Pot Chicken Curry
2 boneless-skinless chicken breasts, cut into chunks
1.5 lbs potatoes, cut into chunks (3-5 small to medium)
1/2 to 1 small onion, chopped
2/3-cup to 1-can coconut milk
1 clove or 1 tsp garlic, minced
1 tsp chicken bouillon or chicken soup mix
1 tsp salt
1/4 tsp pepper
3-4 tsp curry powder
Optional: Canned green beans, fresh green beans, broccoli, fresh or frozen peas, carrot coins, etc.

Step 1: Place chicken in slow cooker. Cover with onions and potatoes (and other veggies, if desired.)

Step 2: Combine coconut milk, garlic, chicken bouillon or soup mix, salt, pepper, and curry powder. Pour over vegetables.
Note my microscopic crock-pot

Step 3: Cover. Cook on High 3 to 4 hours. (Or Low 5-6 hours.)

Do not mistake chili powder for curry powder! My first attempt was delayed due to not having any curry powder, thinking that the three jars of chili powder in the pantry was what I needed. Doh! Might've added a nice little kick, though!
The first time I made this I did a small batch and measured out the 3/4-cup coconut milk and 4 tsp curry powder. The curry flavor was too strong for my tastes, and more sauce wouldn't have been amiss. So the next time I made a double batch, and used the remainder of the coconut milk from the first can, plus a second can, and only 6 tsp curry powder. Yum!

Since my crock-pot is the size of a thumbnail, for larger batches I use a large pot with metal handles and a lid and put the whole thing in the oven on 300 F for High, or 200 F for low.

Now I just always make a double batch (4-5 chicken breasts, 8ish small-to-medium potatoes, 1 small onion, 2 cans coconut milk, 1 tbsp chicken soup mix, 2 tsp salt, and 6 tsp curry powder, and I add 3 tsp/1 tbsp garlic, since we love garlic!) and add in whatever veggies I have lying around. In the photo above I had added a can of green beans and all the broccoli left from a veggie tray party platter from our Superbowl party, and you can't even tell! The veggies just disintegrated! Z said she didn't want broccoli, but she couldn't find any chunks big enough to pick out! Fantastic! Plus any vitamins that leeched out during cooking are still in there, somewhere!


  1. Looks tasty! I love curry and anything made in the crockpot is a bonus too :D

  2. I like to cook curry but did not know about the crockport version! Thanks for sharing and this will make life much easier for me :)


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