Once in a while I would crave for chicken curry. It's a dish that some people would stay away from. I guess because it has coconut milk and the curry powder, which has strong taste and odor. Today I will be cooking chicken curry on a Crock-Pot. So easy to make.
Chicken curry is a dish from South Asia, Southeast Asia and the Carribean. Different countries have their own version of chicken curry. In the Philippines, it consists of chicken, potatoes, carrots, bell pepper, coconut milk and curry powder. Some countries would also use cumin, turmeric, cinnamon and chili powder. I like to use the curry powder because the smell and taste is not too strong.
Today I will be attempting to cook this dish on my Crock-Pot. My slow cooker has been my favorite cooking buddy these days. Lol. The recipe is just the same as any Pinoy chicken curry that is cooked in a stove top.
Ingredients
2 lbs chicken legs
2 pcs medium sized bake potatoes, quartered
2 cups baby carrots (or 4 pcs medium carrots, cut)
1 can coconut milk
3 tbsp curry powder
3 tbsp fish sauce
3 cloves garlic, minced
1 pc medium onion, chopped
2 tbsp canola oil
1/2 cup water
2 tbsp ground pepper
Procedure
In your Crock-Pot, arrange the chicken, potatoes and carrots. Add the garlic, onion,oil, water, fish sauce, ground pepper and water. Cook for 4-10 hours, depending on how fast you want it cooked. On the last hour, add the coconut milk and curry powder.
Serve with white rice.
