I love Indian food. Chicken curry is at the top of my list of favorites. My kids do not like curry in any form. When I ran across this recipe and found that it is simple; made with onions, butter, chicken, coconut milk, curry powder, flour, and salt. I thought, “My kids can handle that chicken curry for sure!” The next day, I threw everything into my slow cooker before work. A wonderful dinner greeted me when I returned home.
What I love most about slow cooker chicken curry is how easy it is to prepare. The only thing I considered work was getting the onion chopped. The rest is tossing things into the slow cooker. This is a great base recipe if you are looking for something to put your own spin on with vegetables or other spices.
My kids were a little put off by the smell of this dish, but once they started eating it, they loved it! This recipe cost me about $7.60 for the ingredients and serves 8, making the price per serving $0.95 and that includes the cost of the rice!
Chicken Curry And Rice As Made In India.
Chicken – Cut 2 large onions in small pieces in a vessel with the fat of the chicken, or if chicken is not fat tablespoonful of butter and lard mixed and 1/4 of a cup of water. cover and simmer until the onions are tender and slightly browned. While onions are steaming pour 1 quart of boiling water over 1 pint of grated coconut milk that has been put in a bag and kneaded with a spoon until all the coconut milk has been extracted from the coconut. Have a chicken cut up as for stewing. Put the chicken in the vessel with the cooked onions. Mix 2 heaping tablespoonfuls curry powder and 1 of flour, with a little coconut milk to keep from getting in lumps, then put with the chicken and add the rest of the coconut milk and 1 teaspoonful of salt, and cook til the chicken is tender.
Rice – Have on stove a vessel with about 1 gallon of boiling salted water. About three quarters of an hour before the chicken is done drop in little by little to keep the water at the boiling point 2 cups of rice that has been washed, and let cook half an hour. Drain rice in colander, pour 1 cup of cold water through the rice, then set colander in dry pan and set in the oven to further drain and heat. Serve on a platter with a border of rice and the chicken and curry in the centre.
Mrs. L. J. Lederer, 1835 Madison Avenue.
Printed in The Baltimore Sun April 2, 1911
Slow Cooker Chicken Curry
- 2 small onions chopped
- 2 tbsp butter
- 4 ea chicken breasts
- 2 cups coconut milk 15 oz can
- 2 tbsp curry powder
- 1 tbsp Flour
- 1 tsp Salt
Chop the onions and add to slow cooker. Top with butter and chicken breasts. Pour half the can of coconut milk on top and mix the flour into the remaining coconut milk. Pour over, then add curry powder and salt. Cook on low for 8 hours or high for 4 hours.