Keeping Promises: Slow Cooked Curried Chicken

One of the reasons I started writing this blog was so that instead of spending many hours reading out recipes over the phone to friends, I would just be able to direct them to my blog. The friends we had over for dinner on Shabbat really enjoyed this curried chicken that I make in the slow cooker. When asked for the recipe, I promised I’d post it.

There are a few great things about this recipe that I adapted from Better Homes and Gardens: Firstly, it’s a really mild curry so kids (and their parents) love it. Secondly, it’s cooked in the slow cooker, which by itself is always an advantage (switch on and leave the kitchen!) and thirdly, it comes out perfectly every time.

Ilana, this one’s for you!

CURRIED CHICKEN IN THE SLOW COOKER

Ingredients 

Slow Cooked Curried Chicken with Rice

1 kg boneless, skinless chicken thighs/legs (“pargiot” in Hebrew)

3 tablespoons flour

1 tablespoon curry powder (increase to 2-3 tablespoons if you want more heat)

1½ teaspoons ground cumin

1 teaspoon salt

4 large potatoes peeled and chopped into bite sized peices

3 carrots peeled and sliced (slice them on the bias for a nicer look)

1 onion diced

2 red  peppers sliced (not too thinly)

4 gloves of garlic crushed

1 chunk of chopped fresh ginger

1 jalapeno pepper seeded and finely chopped (don’t touch with your hands!! Tip: If you don’t have gloves available, try using a fork to hold the pepper down as you seed and chop with your knife- it works)

1 teaspoon chicken soup powder

2 cups hot water

1 400 ml (14 fl oz) can coconut milk

A handful of chopped fresh coriander

½ cup chopped peanuts (optional)

How to do it 

Carefully coat all sides of each piece of chicken with the spiced flour

1. In bowl, mix together the flour, curry powder, cumin and salt. Cut as much fat off the chicken as you can and cut into 5-7 cm (2-3 inch) pieces, and toss into the flour mixture to coat. Make sure all the pieces are coated on all sides.

2. Place the carrots, potatoes, onions, garlic, peppers, jalapeno pepper, ginger and chicken soup powder at the bottom of the slow cooker. Place the coated chicken pieces with any additional flour mixture on top and pour the water over the chicken.

3. Cover and cook on low heat for 6 hours or on high heat for 3 hours.

4. When the initial cooking time is up, turn the cooker to low heat (if you’ve been cooking on high) and stir in the coconut milk and coriander. Leave to cook for 30 minutes on high.

Serve on rice and sprinkle the peanuts on top if desired. Serves 8.

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4 thoughts on “Keeping Promises: Slow Cooked Curried Chicken

  1. I am so impressed with all you dedication and I can feel your enjoyment of this whole process from the recipes, the pictures, the writing and of course,I, have been privileged to taste some of these fabulous recipes. keep up the awesome blog.

  2. This sounds delicious but is there an alternative cooking method if I dont have a slow cooker (and what IS a slow cooker?!)

    • Firstly, as a busy working mom, a slow cooker would be a perfect piece of equipment for you (you may know it as a crock pot). Throw the food in and come back several hours later and your meal’s done. Secondly, if you don’t have a slow cooker, then put all the ingredients in a roasting dish, cover with foil, and bake in a 180 degree C oven for about an hour till and hour and a half, or until the chicken is cooked through. Then uncover, add the coconut milk and cook for another 20 minutes or so. I do suggest cutting the potatoes quite small for the oven version or par boiling them for 5 minutes. Hope this works! But really, get a slow cooker – you’ll not regret it.

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