First off, no picture. It’s by design. You see most recipes that have rice cooked in the crockpot look odd. This one is no exception. Rice tends to just dissolve into a paste that looks “Already Been Chewed”.
On the other hand, this was quite good, and savory. It was not at all “spicy”. There are as many curry recipes as there are cooks. Thai Curry is different from Chinese Curry, and both are different from Indian Curry. This recipe I used McCormick’s Curry Powder. It’s mild, has a savory flavor, and will perfume the house with a nice scent. It doesn’t linger or make you have spicy acid flashbacks.
While the Raisins are optional, they really aren’t. They add a little sweetness to the savory mix that is really welcome. If you truly hate raisins, well sorry, you can leave them out, but I recommend adding them into the pot. In fact, next time, I’ll double the raisins since I personally like them. They also soak up some of the liquid in the mix so if you do leave them out, adjust how much water you add.
You’ll note that it says “Curry Recipe” and not “Curried Chicken”? That’s because this will work with any mild meat or Tofu. In fact, I think this would work well as a vegetarian meal using Quorn as a substitute. Quorn tastes like chicken or turkey. If you’re a veggie, it’s worth a shot since it is so simple. Just make sure you use vegetable stock instead of the chicken stock this calls for.
Ok, here goes.
- 4 pounds of thawed chicken parts. About 4-6 breasts or 8 to 12 thighs
- 1 Can Cream of Mushroom soup
- 1/2 Cup of water
- 1 1/2 Cup Chicken Broth/Stock
- Up To 2 cups of frozen green beans, Thawed and optional.
- 3/4 Cup Uncooked Rice.
- 1 teaspoon Curry Powder for mild, more if you prefer.
- 1/2 cup Raisins
Add Chicken parts to the pot.
Add Cream of Mushroom Soup and water.
Add the rest of the ingredients.
Give it all a good stir.
Cook in crockpot for at least 6 hours at low or until chicken is tender and reaches an appropriate temperature.
My chicken thigh packets said cook to 180F.