One of the joys of being pregnant is how taste buds have a mind of their own. This past Sunday, I woke up about 4am hungry. I knew I wanted something smothered...but couldn't work it out with the taste buds so I went back to sleep. About 7am I got up and decided that I had better find SOMETHING to cook for dinner that would please my palate. What did I come up with? Curry Chicken. But it was nearing time for me to get ready for church so it was going to have to go in the crockpot.
I had never made curry in a crockpot. Actually my curry making experiences could be counted on a few fingers. I had never made it and LOVED it so it wasn't often attempted. Hence this brand new package of Curry Powder that was in my cabinet...for um...a while.
I had never made curry in a crockpot. Actually my curry making experiences could be counted on a few fingers. I had never made it and LOVED it so it wasn't often attempted. Hence this brand new package of Curry Powder that was in my cabinet...for um...a while.
I LOVE World Market! |
I actually didn't notice it was HOT until I took this picture. Glad I didn't have a scotch bonnet to throw in there because I would have not been able to eat it. And that would have been a sin and a shame!
I scoured my pantry to see what I had that would work for this dish. And here is what I came up with
4-5 small potatoes, peeled and diced
1 can of Cream of Mushroom
1 small onion, diced
1 cup of shredded carrots
1/2 of a bell pepper, diced
3 teaspoons of Curry Powder
1 cup chicken broth (I used low sodium)
1 teaspoon fresh cracked black pepper
Pinch of salt (but season to your own liking-I'm not a big salt fan)
4 tablespoons of butter
2 cloves of chopped garlic
Now mix all of that in the bowl of your crockpot. I highly recommend using those crockpot liner bags, but I didn't have one so in the crock it went.
This wasn't everything...but you see, just dump it in there |
I used boneless, skinless chicken breasts. They were they ones that you can buy in a bag frozen. I love those. I usually use these because they are perfect for crockpot cooking and you don't have to worry about thawing them. One of my chicken breasts was HUGE so I only used two. Normally I would have cubed the chicken had it been thawed, but this was frozen solid in the deep freezer. So I just placed the chicken on top of the mixed up ingredients and sprinkled it with more curry powder. If I had known how hot this HOT CURRY POWDER was, I probably would have skipped that sprinkling.
Now, everybody is in the pool and ready to play! I turned my crock on low because it was the first Sunday and I had no clue what time I would be getting back home. It cooked for about 7 hours on low without any stirring or anything (I ran some errands after church).
Once I got home, I took the chicken out and shredded it using two forks and put it back in, being sure to stir it up. Then I put my rice in the rice cooker (I use brown rice) and steamed a few heads of broccoli. Once the rice was done, it was on!
I will be honest...I was nervous about the outcome but it smelled so good I just wanted to drink it. Again, this was my first time making curry in the crockpot. But at this point there was no turning back because I was hungry! Y'all. Let me tell you something...this was one of the best curry chicken dishes I have ever had! I was so pleased with myself I did a little dance! Serve it over hot rice and remember to eat your veggies!
Don't go judging my plate choice! |
Now if you try this, be sure to let me know what you think! I don't know the last time I actually came up with my own recipe, but I was glad for this one! It will be here to stay!
XOXO
RoJo
"Glad I didn't have a scotch bonnet to throw in there because I would have not been able to eat it. And that would have been a sin and a shame!"
ReplyDeleteIt would have been a sin and a shame to throw a scotch bonnet chili in to a curry recipe. A curry is a curry - there is no need for chili to be included.