Crock Pot: Chicken Curry

Once more I turned on my wonderful crockpot to make a meal. I happen to love cooking with chicken, (since it's a whole lot cheaper then beef or pork!) and I also had a good looking recipe.
I got from a friend a little booklet full of crockpot recipes. It was meant to be one of those one-a-day calendar type things, but it was for 2010, so I figured I'd just use the pages as recipe cards if I liked the recipe. This particular one was from April.

I started out with sweet potatoes and onions. I chopped up just over half of a large onion and about four medium sized potatoes.


















Then I put them on top of my chicken. I had previously put several frozen chicken breasts into the crockpot. Frozen because, as I stated in a previous post, it tends to make the chicken more tender.


















The next step was to mix a cup and a third of orange juice with eight teaspoons of curry powder, two minced clove of garlic, and two teaspoons of granulated chicken bouillon.


















I whisked it all together and poured it on top of the chicken mixture.


















I cooked it for about 7 hours on low. The recipe said 4-5 hours, but I find that if I start it in the morning and then turn it down to low somewhere around early afternoon, it cooks nicely. That evening, I pulled the meat and veggies out of the crockpot. Then I dissolved four Tablespoons of cornstarch in the same amount of cold water and mixed it into the sauce. I cooked it another 15 minutes and it thickened up nicely. Then I made rice. I usually prefer rice to noodles.

















I poured the gravy over the chicken, veggies and rice.
Plate full of goodness. :)


















I think next time I will not use sweet potatoes. Firstly because several members of my family don't care for them, and secondly because, even though I usually like sweet potatoes, I don't consider them to be their best when made with curry. Perhaps I'll use regular potatoes next time... or even other veggies.