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meat & poultry

Slowcooker Chicken Curry

Chicken Curry made in the slow cooker couldn’t be easier. Pair with a side of rice and beans for a complete meal. Make it spicy or mild, however your family likes it.

1-2 pounds of skinless chicken pieces (you can use bone-in or boneless although we don’t really like how it comes out with just boneless breasts…I usually use a mixture of thighs, drumsticks, and bone-in breasts)
Curry powder (We like red curry because it is hotter but yellow is fine too if you don’t like the heat)
Seasoned salt
Chicken bouillon cubes
Water
1 large onion sliced
Flour or corn starch
Low sodium chicken broth
Olive oil
Rice (white of brown)
1 15oz can Black Eyed Peas, rinsed
Thyme

Place the chicken pieces in the slow cooker and cover in curry powder and seasoned salt. Leave in the refrigerator for several hours, or overnight if possible. Add another tablespoon or so of curry powder and seasoned salt, approximately 3 bouillon cubes and sliced onion and cover with water.
I don’t give exact measurements for the curry powder or seasoned salt because how much you use really depends on how strong you like the curry flavor as well as how much chicken you make, the size of your slow cooker and how much water you need to cover it all. I never measure but I use a 4 quart slow cooker, and nearly an entire jar of red curry powder! I eyeball it. My family likes it strong and hot so you’ll have to play around with it, keep tasting it and remember you can always add more but you can’t take it out!
Cook on low for 6-8 hours. Taste it when it is done and add more spices and/or bouillon if necessary. Remove about 1 cup of broth when it is done cooking and whisk in flour or corn starch until it is the consistency of eggnog and there are no lumps. Pour the mixture back into the slow cooker. This will thicken the sauce somewhat.
Remove the chicken peices and de-bone. The meat should be so tender it will simply fall off the bone and shred.
Rice and Beans Side
Prepare rice according to package directions, replacing the water with low sodium chicken broth and adding 1 can of black eyed peas (rinsed), and a tablespoon of thyme.
My friend Paul, who is from Bermuda, made this for my husband and I once and my husband absolutely LOVED it. He gave me his recipe and I adapted it for the slow cooker. The meat comes out so tender it simply falls off the bone. We make it HOT and even my 2 year old gobbles it up and asks for seconds!
The beans in the rice pump up the nutrition factor and if you have the time to wait for brown rice to cook (I usually don’t) that would make it even more healthy. I suggest you make a lot at once as it is even better reheated the next day. I usually make enough to eat and freeze some for another dinner. Enjoy!