Need recipe help - curry chicken?

[aggieamy]

I'm sitting here trying to figure out how to make curry chicken for dinner tomorrow night.

 

Here's what I've got to work with:

 

Curry powder (it's yellow - my husband says that's Indian curry)

Cream of coconut

Chicken breasts

Onion

Garlic

 

Most spices

 

A crockpot

 

How much curry should I use? Anything else I should add? I'm planning on letting it cook all day in the crockpot and then serving over rice. Any advice?

 

Thanks!

[Caitilin]

I made this one a couple of weeks ago, and it was really good! When I do it again, I will skip the tomatoes and add more fresh mangoes. :)

[aggieamy]

Caitilin - that looks wonderful however I'm pretty sure I don't have any mangoes of any sort in my fridge. :001_smile: I'll save that recipe for after I go to the grocery store.

[melik]

This is a must try!!!! It is the best curry recipe I've tried.

 

2 pounds boneless skinless chicken thighs (mine were frozen solid)

1 onion, sliced

6 garlic cloves, chopped

4 T butter

15 cardamom pods (sewn together!)

2 tsp curry

1/2 tsp cayenne pepper

2 tsp garam masala

1/2 tsp ground ginger

1 can coconut milk (I used light)

1 can (6 oz) tomato paste

2 T lemon juice

1 cup plain yogurt (to add at the end, I used fat free)

Handful of chopped cilantro

 

The Directions.

 

Use a 5 quart or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house. Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.

 

Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.

 

Happy cooking

Meli