Slow cooker chicken curry, take 2. Last fall when Dan was out of town I attempted to make chicken curry in my Crockpot for the first time using a variation of this recipe from A Year of Slow Cooking who I adore. (This recipe is also in her first cookbook, Make It Fast, Cook It Slow, which I own.) Even though I swapped other vegetables in for the eggplant and sweet potato, I left the sauce portion of the recipe unchanged. It smelled absolutely delicious while it was cooking, but I was disheartened when the result was incredibly disappointing. I couldn’t believe how bland the curry sauce was. I have a feeling my spices were getting a little long in the tooth at that point (especially my curry powder), so that was probably the reason my first slow cooker chicken curry turned out so badly. Since then I’ve invested in some new curry powder and other spices (although I need to break down and spend a small fortune at Penzys to get the best results) so I probably need to give that recipe another try. But until then, here is the result of my second attempt at slow cooker chicken curry. This picture next to this recipe in the copy of Slow Cooker Revolution I got from the library looked so beautiful that I had to give it a try. Unfortunately the dish I ended up with was completely different than the one in the picture. I couldn’t get the chicken breasts out of the Crockpot with breaking them because they were thin-sliced so I just shredded them and dumped the chicken back into the slow cooker. I’m sure that made the result saucier than intended, which may or may not have been a good thing. This chicken tasted all right, but not good enough for a repeat performance. I froze the leftovers because I didn’t want to waste them, but I think Dan and I are going to have to be pretty desperate before we break open that particular tupperware. Anyway, here is the recipe in case anyone wants to try their own version. I’ll let you know when I make the recipe from A Year of Slow Cooking again.
2 c diced onions
6 cloves garlic, minced
1 tsp ground ginger
4 tsp curry powder
1 Tbsp canola oil
1 Tbsp tomato paste
1 c low-sodium chicken broth
3 Tbsp Minute tapioca
6 thin-sliced boneless, skinless chicken breasts
Salt and pepper
1/2 c raisins
1/2 c sliced almonds, toasted
1) In a bowl, microwave onions, garlic, ginger, curry powder, oil, and tomato paste, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
2) Stir broth and tapioca into the slow cooker. Season chicken with salt and pepper and nestle it into the slow cooker, turning to coat with the curry sauce. Cover and cook until chicken is tender, about 3 hours on high.
3) With two forks, shred the chicken into bite size pieces and return to the slow cooker. Gently stir in raisins and let sit (on the warm setting) until heated through, about 10 minutes. Serve on a bed of brown rice with almonds sprinkled on top. Enjoy!
Based on Curried Chicken Breasts from Slow Cooker Revolution.