The little slip of paper was in my eyeglass case on the kitchen table for, oh let’s see, THREE houses by now: Westwood, the Playa Vista rental, and now the new house. Time to make this keen little recipe (and alter it slightly) for Slow Cooker (aka “Crockpot”) Curry.
Seriously, it takes so few ingredients you’d think I was putting this off for something challenging. It’s just chicken, spices, tomatoes atop of rice.
Are you like me – a late-to-the-party lover of curry spice? The taste is one that took me a while to fall in love with. I was originally an “I don’t like curry” folk — the flavor stays with you. But one trip to India was what it took to realize… curry is yummy and heartwarming.
This isn’t overly curry-ish. Nor is it spicy-hot. In fact, you might want to give it a few drops of sriracha hot sauce, if you’re expecting fire.
Slow Cooker Curry – makes 2 large servings
- 2 tsp. minced garlic
- 1 1-inch piece fresh ginger, grated
- 2 Tbsp. red wine vinegar
- 1 1/2 tsp. curry powder
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. fresh ground pepper
- 1 lb. boneless, skinless chicken thighs
- 2 diced plum tomatoes
In a small bowl, combine garlic, ginger, vinegar, curry powder, cumin, salt and pepper.
Place the chicken thighs in the slow cooker (I always call it a “crockpot”), pour over the spice mixture and toss to coat. Cook on LOW for 7 hours.
When ready to serve, stir in diced tomatoes. Serve over hot cooked brown rice.