Bill’s All You Can Fit Curry Recipe

All you can fit?
Sure.

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.

Ingredients:

  • 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.

Assembly:

  • 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.

 Cooking Instructions:

  1. Add the large bowl of vegetables to the crock pot
  2. Cook on low for 8 plus hours or until done.  
  3. I went for 10 hours cook time on low. 
  4. Stir the mix periodically to make sure everything gets cooked evenly.
  5. 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. 

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