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C’Rockin’ Curried Chicken

September 15, 2016

The odds of this dish  making it to the blog were pretty slim. I was drawn to it initially from one of those new step by step videos (something I need to think about doing …). The reviews were not wonderful, and even friends of friends deemed it a “bland waste”. Curry anything is not in my top five, another strike. For some reason though, the blend of coconut, earthy curry and unique heat had been calling my name for weeks. Always in search of something new and easy, I decided to set things up for success and see what several tweaks would do! This was also my first attempt with boneless skinless chicken thighs. Score! I loved them. There was a scant bit of fat on some which I left for flavor,but not too much to have a measurable depth when cooked. Shredding was a breeze with no wiggly wads of fat floating, no bones to work around and no broken bits of bone to strain. The best part? The chicken was tender and juicy. Certainly a surprise keeper all the way around. The original recipe had few vegetables and used jalapenos. I subbed  poblanos for the jalapenos for a milder heat. (another beauty of this recipe is it’s versatility). I cut back on the coconut milk  and added vegetable broth, and tossed in some curry friendly veggies. I was home so I scattered the addition of the vegetables, but it can just as easily all be put in the crock together.

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1 can coconut milk

1 C. vegetable of chicken broth

1 T. dried basil

2 T. yellow curry powder

1 t. chili powder

1 t. chili paste

8 boneless, skinless chicken thighs

2 poblano peppers,1 inch chop

1 red pepper, 1 inch chopped

2 jalapeno peppers (optional), minced

2-3 cloves garlic, finely minced

1/2 diced purple onion, small dice

1/2 diced Vidalia onion, small dice

2 carrots, sliced

1 inch knob fresh ginger

1 inch knob fresh turmeric

Wash and prep all veggies.

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Combine coconut milk, broth, curry powder, curry paste and basil in your crock. Stir well and put on high while you brown chicken. Set the timer for an hour.

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Season chicken with salt and basil. Lightly brown, about 5 minutes on each side.

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Put the chicken and the juices from the pan into the coconut milk in the crock. Add in half the onions and garlic. Cook for an hour. Then add in the rest of the vegetables. Keep the lid shut. Set the timer for 3 hours.

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Shred the chicken with two forks. Add in the minced turmeric and ginger. You can also at this point add a slurry of 2 Tablespoons corn starch and 3 Tablespoons broth to thicken your curry. I chose not to. I had so much chicken once shredded it was more than thick enough. Cover and cook another 15 minutes after shredding.

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Served over jasmine rice and garnished with fresh scallion……

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………a perfect start to fall dinners.

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