New recipe: Chicken Curry

So everyone once in a while I like to try new foods…ok actually I hate eating the same things all the time. I have a hard time deciding what to get in a restaurant because I would prefer to try something new, yet so often I am disappointed. I was on pinterest  and found a recipe for chicken curry that didn’t require coconut milk (mainly because I had none in the house and didn’t want to go grocery shopping). I took what was there and of course made it my own, another problem I have. I don’t like to follow recipes to the letter….which for cooking works, for baking not so much!

So here’s the masterpiece:

Photo Jan 22, 6 25 38 PM

I served it with some brown rice. To be honest it was just OK. I made it on Tuesday in the crock pot and enjoyed the smells all day long, but when it came time to eat I was slightly disappointed. I had it for lunch today and actually think it’s better a few days later. It may be better today because I drained some of the sauciness from it. Overall that was my major complaint it was a runny sauce instead of being think, which is what I usually think of when I think curry. I give the total experiment a 3 out of 5 stars.

Chicken Curry:
2 lbs of chicken thighs
1 small onion (diced)
3 cloves garlic (diced)
Diced Tomatoes (whole can)
ground ginger (2TBS)
Curry paste (1TBS)
Black Pepper (1tsp)
Cumin (2tsp)
1/2 c water

Combine all ingredients in crock pot except for the chicken. Mix well, add chicken and toss to coat. Cook on low 8 hours.

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last january recipe

I made another crockpot meal for dinner…and then of course wasn’t hungry enough to eat it on Sunday night, so Monday it is. This was beer, chicken, and taco seasoning. Yes that’s it…cook on low for 8 hours. Then shred and add some cheese.

You can use the chicken for tacos, quesadillas, salads. Yes it’s yummy too!!