Tuesday, May 22, 2012

Basic Chicken Curry

Eh, I wasn't totally thrilled with this recipe.  It came out soupy and under-flavored.  I think that it needs more fresh, bold seasonings, like a jalapeno cooking in there with it, as well as more salt.

1 lb. skinless, boneless chicken breasts
  • 1 lb. skinless, boneless chicken thighs
  • 2 potatoes, peeled and cubed
  • 1 chopped onion

  • 1 clove minced garlic
  • 1 (13.5 ounce) can coconut milk
  • 1 cup chicken broth
  • 1/4 cup curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper 
  • 1 chopped red bell pepper
  • 1 tablespoon cornstarch (for thickening at the end)
  • Garnish - 1 tbsp each raisins and flaked coconut

1. Cube chicken
2. Add all ingredients (except bell pepper, cornstarch and garnishes) into slow cooker, cook on low for 4 hours
3. Keep slow cooker on, add red bell pepper (adding it at the beginning will make it fall apart), cook an additional hour, adding cornstarch about 15 minutes before it's done (easier to add cornstarch by mixing it with a little water first)

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