Friday, October 19, 2007

Crock Pot Chicken Curry

A nice mild flavorful curry, great served over rice with buttered cauliflower on the side.

Crock Pot Chicken Curry

1 1/2 lb. boneless, skinless chicken breasts, cut into chunks
1 onion, chopped
1/4 tsp. fresh ginger, minced
4 small potatoes, diced
1 c. frozen peas
2 Tbsp. butter
1 can coconut milk
1/2 c. pineapple juice
1 c. chicken broth
1 Tbsp. curry powder
2 Tbsp. flour
pinch red pepper flakes
1/2 tsp. pepper
1 1/2 tsp salt

Place chicken, onion, ginger, potatoes, peas, butter, coconut milk and pineapple juice into crock pot. In a small sauce pan, whisk flour and curry powder into broth. Heat to high, stirring frequently until thick. Whisk in salt, pepper and red pepper. Pour into crock pot. Cook on low for 5 - 6 hours.


Catherine said...

disappointed you don't post pictures and reviews of how they came out or if you liked them.

Michele said...

Sorry to dissapointe you Catherine, this is just basically a "recipe book" blog so to speak, if you'd like a picture blog you can take a look at my other blog, Chef Michele's Adventures - Many of these same recipes are listed there.

Chef Erik said...

Looks great, I love curry! Great job with or without a picture :)

Michele said...

Thanks Erik! This one is a keeper for sure, really great flavor.