Thursday, October 17, 2013

Crockpot Chicken Curry (Throwback Thursdays)


June 2012 I wrote: 
 The crockpot or slow cooker is such a handy gadget to have in the kitchen. Unfortunately, I don't utilize it as much as I should because I'm always a last minute cook and the crockpot needs plenty of forethought.  I recently got a great deal on a family pack of chicken drumsticks that I was going to cook with barbeque sauce in the crockpot, but my kids wanted chicken curry instead.  Since the crockpot was already on my mind, I thought why not try to make chicken curry in the crockpot.  I literally threw everything into the crockpot and set it on high for 3 1/2 hours. I could not believe how easy it was and I used no oil. The only hard part was asking my kids to be patient because the smell of the curry cooking for hours was so tempting.  The gravy was out of this world good and the chicken was not only tender, but it really absorbed all the flavors of the curry.  It was simply amazing.  I think the crockpot will be my new friend when it comes cooking curry.

3lb of bone-in.  You can use any part of the chicken you want, I used the leg here.
1 small onion chopped
1-2 green chilies chopped
4-6 green cardamoms
4-6 cloves
10-12 curry leaves (optional)
1 stalk of lemon grass cut and bruised(optional)
small handful of pandan leaves/rampe (optional)
1 (1inch) cinnamon stick
1 tsp of fennugreek seeds
2 cups of water
1 cup of coconut milk or cow's milk

Chicken Marinade:
1 Tbs of minced fresh ginger
1 Tbs of minced fresh garlic
1 tsp of turmeric
1-2 Tbs of red chili powder (to taste)
1 (8oz) can of tomato sauce
1-2 Tbs of curry powder (to taste)
Salt and pepper


 Place all ingredients into slow cooker (except for the milk). Set cooker on high for 3-4 hours or low for 8-9 hours. Stir occasionally and taste for seasoning.  Add milk in the last hour of cooking. Serve with rice, bread, roti, naan.  Enjoy.

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