Today I woke up and took some chicken thighs and drum sticks out of the freezer. I had bought them on sale and I thought I would browse some recipes online to see what inspired me. One of the first things that popped up was "Chicken Curry". YUM! Most of the recipes called for chicken breast, but a few of the more authentic sites, use the bone-in, skin on chicken, as it imparts more flavour into the dish. So after taking a little of this, and a little of that from a few different recipes; I give to you -
Ingredients:
1 apple, peeled, cored and roughly chopped (any variety - I used Empire)
1 large onion, quartered
4 plum tomatoes, halved
5 cloves of garlic
4 large potatoes (any variety, I used russet)
1 lb of chicken drums (bone-in, skin on)
1 lb of chicken thighs (bone-in, skin on)
1 tsp ground ginger
1 tsp ground cumin
1/4 cup curry paste (I used a variety called Wonder Chuck - which I found at a local West Indian Market)
1.5 cups chicken broth
salt and pepper to season the chicken
2 tbsp of vegetable oil
1/2 cup of sour cream or coconut milk (optional)
Directions:
Peel and cube the potatoes and place on the bottom of a 5-7 quart slow cooker. Season the chicken with salt and pepper to taste. In a large skillet, heat the oil on medium high heat and brown all of the chicken pieces on both sides. Place the chicken on top of the potatoes.
In a food processor or blender, combine the tomatoes, chicken broth, cumin, ginger, garlic cloves, onion, apple, and curry paste and pulse until you reach the consistency of salsa - (the onions, garlic apple and tomatoes should be minced at this point - see photo)
Taste your mixture and if you want a bolder curry flavour, you can add more curry paste at this point. Pour over the chicken and potatoes in the slow cooker and set to low. Cook for 4 hours, or until potatoes are tender. Resist the temptation to stir, as this will cause the chicken to fall off the bone, and you will be stuck fishing bones and cartilage out of your curry.
If you like a creamy curry, and are fond of the coconut flavoured variety - follow these next steps. Remove the potatoes and chicken from the crock pot and set aside. Add sour cream or coconut milk to the crock pot and stir to combine.
Serve the chicken and potatoes over jasmine or basmati rice, top with the sauce from the slow cooker, and soak up all the flavourful juices with some Naan bread if desired. Voila - Chicken Curry.
Crock Pot Chicken Curry
Ingredients:
1 apple, peeled, cored and roughly chopped (any variety - I used Empire)
1 large onion, quartered
4 plum tomatoes, halved
5 cloves of garlic
4 large potatoes (any variety, I used russet)
1 lb of chicken drums (bone-in, skin on)
1 lb of chicken thighs (bone-in, skin on)
1 tsp ground ginger
1 tsp ground cumin
1/4 cup curry paste (I used a variety called Wonder Chuck - which I found at a local West Indian Market)
1.5 cups chicken broth
salt and pepper to season the chicken
2 tbsp of vegetable oil
1/2 cup of sour cream or coconut milk (optional)
Directions:
Peel and cube the potatoes and place on the bottom of a 5-7 quart slow cooker. Season the chicken with salt and pepper to taste. In a large skillet, heat the oil on medium high heat and brown all of the chicken pieces on both sides. Place the chicken on top of the potatoes.
In a food processor or blender, combine the tomatoes, chicken broth, cumin, ginger, garlic cloves, onion, apple, and curry paste and pulse until you reach the consistency of salsa - (the onions, garlic apple and tomatoes should be minced at this point - see photo)
Taste your mixture and if you want a bolder curry flavour, you can add more curry paste at this point. Pour over the chicken and potatoes in the slow cooker and set to low. Cook for 4 hours, or until potatoes are tender. Resist the temptation to stir, as this will cause the chicken to fall off the bone, and you will be stuck fishing bones and cartilage out of your curry.
If you like a creamy curry, and are fond of the coconut flavoured variety - follow these next steps. Remove the potatoes and chicken from the crock pot and set aside. Add sour cream or coconut milk to the crock pot and stir to combine.
Serve the chicken and potatoes over jasmine or basmati rice, top with the sauce from the slow cooker, and soak up all the flavourful juices with some Naan bread if desired. Voila - Chicken Curry.
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