Crockpot Curry for Two – Simple, Super Supper

Slow-Cooker-Curry-with-caption_thumb.jpgThe 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.

By the looks of the recipe paper and font, I believe this was torn from a Parade magazine.  Slow Cooker Curry recipe collageI made a couple of adjustments to resize it for two servings.

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.

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{ 8 comments… read them below or add one }

1 Worth The Whisk June 16, 2015 at 11:27 am

You cook the thighs whole. And put the tomatoes in before serving. Otherwise, both those ingredients will turn to mush. You can use canned diced tomatoes, if you want. Sure try the tomato sauce or paste, but I like taking bites of tomatoes.

2 RODRIGO June 12, 2015 at 6:31 pm

Interesting recipe but lacks some clarity. Do you cook the thighs whole or do you chop them into bite-sized pieces before or after cooking? Seems to me that the spices would be more effective if you chop the chicken before cooking, maybe even brown in a skillet before putting in “crockpot”. Why do you add the tomatoes before serving and not while cooking the chicken? Instead of fresh tomatoes, would you substitute with canned diced tomatoes, sauce or tomato paste?

3 Vicki Tashman November 11, 2013 at 5:44 pm

I made this last night and it was fantastic! I added some olive oil, raisins, carrots and some other bites of dried fruit. I’ll definitely make this again! Thanks Patti!

4 Cathy @ She Paused 4 Thought September 17, 2013 at 9:44 pm

I have been to India 3 times and I love anything that starts with curry. I love the simplicity of this recipe and look forward to trying it.
And thank you for resizing it for two. Perfect.

5 Worth The Whisk September 4, 2013 at 11:59 am

Sure you can, but it won’t be a slow cooking recipe (the reason mostly is that someone is doing the cooking while I am not in the kitchen). Use the stovetop and just cook until the chicken is tender.

6 A. Bowling September 4, 2013 at 2:50 am

I LOVE curries, but don’t have a crock pot. Can I use anything else instead?

7 sippitysup August 17, 2013 at 6:47 pm

Crockpot. I still don’t have one, but I am intrigued. GREG

8 Karen Guerra August 14, 2013 at 9:57 am

Patti, I can’t wait to try this one.

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