All you can fit?
That comes from the fact that I had so much food stuffed into the crock pot that I simply couldn’t fit any more in there. In fact, that carrot had to be left out. I had two in there and they ended up being a pound of the stuff anyway.
Really simple recipe. The difference was that this time I didn’t want to cook the rice with the curry. That would soak up the liquid that is left in the crock pot and make a sauce. Some like that sauce, and I do at times, but I wanted something a bit more… refined.
When I finished the cooking, there was about a pint of chicken broth with curry seasonings leftover. I skimmed off the fat and will be using it to make rice for a different dish.
The recipe itself was quite good. The entire dish was cooked through which was a question the entire time I made the dish. Why? Simply because I put in 12 chicken thighs, which is a block of semi-frozen five pounds of chicken. That is a lot of mass to cook when you add to it the rest of the ingredients.
You can substitute Pork or a meat substitute for the Chicken if you wish, as well as swap out the thighs for chicken breasts. Personally I think the thighs were perfect in this recipe.
Curry is one of those “experimental” recipes. You’ll never get it exactly the same twice, and that is a good thing since you really do want to have fun in the kitchen! If it is a chore, you’ll hate what you’re eating. This is trivially easy to make, I had it in the pot in about 15 minutes.
- 12 chicken thighs.
- 1 cup chicken broth.
- 2 baking potatoes,
- 1 pound carrots,
- 1 red onion.
- 3 tablespoons of curry powder.
- 4 ounces raisins
- About 1/2 pound frozen chopped broccoli.
- To one large crock pot, add the 12 thawed chicken thighs.
- Add 1 Cup of Chicken Broth.
Mix the following ingredients in a large bowl:
- Chop the Potatoes and Carrots to a rough chop.
- Chop the Onion down to taste. I chopped them finely.
- Add 4 ounces (or more) of raisins.
- Add some Broccoli. I grabbed the leftover frozen broccoli, about 1/2 pound, and tossed it in.
- Add 3 Tablespoons of Curry Powder – to taste.
- Add the large bowl of vegetables to the crock pot
- Cook on low for 8 plus hours or until done.
- I went for 10 hours cook time on low.
- Stir the mix periodically to make sure everything gets cooked evenly.
- Serve on a bed of rice if desired.
This recipe yielded a large amount of curry that was on the edge of being peppery. Not exactly what I would call “hot”, I’ve had breakfast sausages that were more spicy than this dish.