Crock-pot Curry Chicken
Found in Kraft Food & Family Magazine, Holiday 2003
Makes 6 servings
1 onion, chopped
1 1/2 lbs. boneless skinless chicken thighs, quartered
3 potatoes, peeled and cubed
1 apple, chopped
2 Tbsp. curry powder
1 can (14 oz.) chicken broth
2 cups frozen peas, thawed
2 cups uncooked Minute Rice
1. Place all ingredients (EXCEPT Minute Rice and peas) in slow cooker.
2. Cover and cook on low for 8-10 hrs on low or 5 hrs on high.
3. Stir in uncooked Minute Rice and peas. Cover and cook an additional 20 min.
Found in Kraft Food & Family Magazine, Holiday 2003
Makes 6 servings
1 onion, chopped
1 1/2 lbs. boneless skinless chicken thighs, quartered
3 potatoes, peeled and cubed
1 apple, chopped
2 Tbsp. curry powder
1 can (14 oz.) chicken broth
2 cups frozen peas, thawed
2 cups uncooked Minute Rice
1. Place all ingredients (EXCEPT Minute Rice and peas) in slow cooker.
2. Cover and cook on low for 8-10 hrs on low or 5 hrs on high.
3. Stir in uncooked Minute Rice and peas. Cover and cook an additional 20 min.
This went horribly wrong. Lessons I learned were 1) read all the directions FIRST and 2) learn how to count. Seriously don't laugh... I put the peas in at the beginning still frozen and they turned into mush, and I miscalculated the whole 8-10 hours on low. In the end, I think it cooked for 11 hours. The chicken was of the jerky quality and the curry seasoning cooked down so much that it had no flavor, which is hard to do to curry. It smelled so good while cooking that I will be trying this again :D
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