New York Times bestselling author, slow cooking expert and mommy blogger next door
  • Subscribe to newsletter
  • Follow me on Pinterest
  • Follow me on Twitter
  • Become a fan on Facebook
  • Follow me on Google Plus

A Year of Slow Cooking

Thursday, July 10, 2008

CrockPot Indian Curry Recipe

Day 192.

Curry, day 2! This is the Indian version of the curry recipe that Rachael gave me on the show. The flavors are again spot-on. This is just as good, if not better, than the take-out coconut curry we order. Lots.

But maybe not anymore, since now we can make it Whenever We Want.

The Thai Curry Recipe is here.

The Ingredients.

It sounds like a lot, but many of the spices are (hopefully) staples in the spice rack.

- 1 13.5 oz can of coconut milk (don't use the light, it doesn't taste as good. or use the light and then stir in heavy cream at the end. Your tongue wants the thick stuff... trust me.)
- 1 can garbanzo beans, drained and rinsed
- 4-6 frozen skinless, boneless chicken thighs
- 1 T tomato paste
- 2 T curry powder (not a typo, it's a lot, but it's good. Curry isn't spicy, just flavorful)
- 1 t ground coriander
- 1 t ground cumin
- 1 inch peeled and grated ginger (I didn't use that much, I don't particularly care for ginger)
- few dashes of hot sauce (I used Tobasco)
- 1 yellow onion. chopped
- 2 or 3 cloves of smashed and chopped garlic
- 1 green bell pepper, seeded and chopped
- 1/2 of an eggplant, chopped (I didn't peel)
- 1 sweet potato, peeled and chopped (I hate peeling sweet potato, so used a knife and lost a lot of the flesh accidentally)

The Directions.

Assemble all of your spices, coconut milk, tobasco sauce, and tomato paste. Combine the sauce ingredients in the bottom of your crockpot. The sauce will be a lovely yellow.

Add the chicken, flipping it over a few times to coat it nicely. Pour in the garbanzo beans.

Wash and chop all of the vegetables, and then add to the Crock-Pot. Don't worry about stirring them in the sauce. Let them sit on top of the chicken and steam away.

Cover and cook on low for 7-9 hours, or on high for 4-6. I cooked our dinner on high for almost 6 hours. The chicken was fully cooked, but still had shape, and the vegetables were soft and quite nice.

Stir carefully to mix flavors. If you stir too rough, the sweet potato will fall apart.

Serve over rice; I used brown.

The Verdict.

Delicious. We had family over for dinner, and they all really enjoyed it, and took home leftovers. This was really good.

The kids were not interested in trying it at all. They had buttered brown rice.

and taquitos.

Adam and I were so pleased with these two curry recipes, and will definitely put them into our dinner rotation in the years to come.

As for a side-to-side comparison... we noticed that if you eat one and then the other back and forth, your tongue gets confused and everything tastes alike.

These are two distinct dishes, the Thai is a touch sweet and has a spicy kick, where as the Indian is creamy and rich with a beautiful curry taste. There is no spice (unless you add it) in the Indian curry dish.

Like many dishes made in the Crock-Pot, the flavors are even more pronounced the next day.

other dishes you might like:

Thai Curry
Indian Chicken
Vegetarian Curry
Thai Coconut Soup
Lamb Vindaloo
Tomato Curried Potatoes
Indian Spinach with Potatoes

Print Friendly and PDF


Kristi said...

We loved the Thai recipe last night - really good flavors. I'll give the fam a break and try this one in a day or so!

kelly said...

you were so great on tv!

waveandwenandkids said...

Hello. I am a new reader. My husband and I saw you on Rachel Ray yesterday and you were terrific. I consider myself a darn good cook BUT crock pot challenged. I have tried numerous dishes and the only one that is ever edible is Corned Beef, which I only make for St. Patrick's Day. I am now going to try many of your recipes and overcome my crock pot issues. I am going to start with the Mac n' Cheese and work my way up to more challenging dishes. Thank you so much and good luck!!

Carrie said...

Does it matter if you use sweetened or unsweetened coconut milk? My grocery had both, so I bought both.

Anonymous said...

You Rock, Steph! -Justin

Kristy said...

Check out this Cake! I thought of you IMMEDIATELY!

Trista said...

I found your website about two weeks ago when I was searching for cabbage rolls. MMMMM, I can't wait to make those. Then, I was equally excited to read about your appearance on Rachael Ray. I watch her show every morning while doing the breakfast dishes. You were adorable and it looked like a ton of fun. Congratulations.

Crockpot Lady said...

I'm so glad you liked it, Kristi! the leftovers are amazing.

thanks, kelly!

waveandwenandkids, I'm glad to help. Corned beef is wonderful in the Crock-Pot.

Carrie. YES! Use the unsweetened. Save the sweetened for Coconut Cake --no need to mix the powdered sugar with the milk; it's sweet enough.

Hi Justin!

thanks, kristy, I will check it out.

Hi Trista, it was a lot of fun; thank you!


D Schwizzle said...

Hi there. It looks like there's ginger in the photo, but unless I overlooked it, it's not listed in the ingredients. Did you use ginger in this curry recipe?

Crockpot Lady said...

eek, thanks, Schwizzle! I'll fix the ingredients list. Yup, I put in a little bit. It's not my favorite flavor... I think my brain left it out on purpose!


Sandra said...

I linked you on my blog today cause you are an inspiration for crockpot cooking! haha :)

Have a great day! ;)

Sarah said...

Hi Steph!!! :)

Again, awesome show yesterday, lol :)

I can't wait to try the Thai recipe!! Though this Indian one looks really really good.

The mushroom soup is still a success! Though I'm a ninny and froze it all in sandwich bags and not freezer bags. How did this happen? Well...I'm a ninny....didn't I already say that?? lol :):)

Anyways, great job!!

Holle said...

I saw you on RR yesterday! You did so great! And I must say, now that I've actually seen you "in person," you remind me strikingly of Patricia Heaton - (Ray's wife from Everybody Loves Raymond)- both in looks and with your witty banter!

I just became a SAHM, so I'm working up to some crockpot fortitude. You're an inspiration!

earthly jane said...

I saw on your other post with boneless chicken thighs. I'm up in Minnesota and I've never seen them before.
But I am so trying this!

TJ said...

I love Indian Curry so much more than Thai, of course it's impossible to find good Indian Curry where I live, so I can't wait to try this. Also I'm glad that you liked it without much ginger. I don't mind ginger on its own, but really don't like it cooked in foods.

So glad she shared this with you!

Betsy said...

Enjoyed watching you on the show yesterday!

Joni K from PA said...

Hi there! I saw you on RR yesterday and I'm so glad I did. I haven't made a 365 resolution but I have vowed to do cook more. I love my crockpot, but I hate trying untested recipes. I really love that you give your VERDICT, so we can decide what to make. I'll be reading your blog every day! Thanks!!

Carrie said...

I wonder if I could make this with tofu...

The Bargain Shopper Lady said...

This looks awesome!
I love your Crock Pot Pic by the way! It's hilarious!

The Babbling Housewife said...

Going into your rotation? Aren't you on a 365 day rotation now? Ha.

Will try this....Sunday...i think.

itsahumanzoo said...

This looks delicious! I'll definitely have to try it out soon. I need to get rid of that can of coconut milk in my pantry...

I'm making your chicken parmesan recipe today and I can't wait to eat it. It smells amazing!

kinghessier said...

I just made the indian curry...although i started it before you added the ginger to the recipe...hopefully, it will be as good without it.

Pearmama said...

Oh em gee. I told my dh I HAD to watch Rachael Ray cuz you were on it. It was totally cool to see you on TV. How awesome was that.

And can I say, I loved the fact that you had a total California accent. Totally. Heehee. Made this California girl's heart proud.

Looks like you had a blast and you couldn't even tell you had alot of makeup on. I wanted some of that creme brulee too!

Anonymous said...

Steph, I have been checking your blog almost daily because this year I too have been using my crockpot a little more than before, but not everyday like you!! You are an inspiration!! LOVED you on RR (I love that show) are so cute!and your family looks great too!! so glad you got recognition! So today I made pork ribs in the crockpot and they came out pretty good. I got the recipe from the Gooseberry Patch Slow Cooker recipe book. Here is the recipe:LONESTAR BBQ RIBS:
3 lbs bone-in beef short ribs (I used pork ribs)
1 cup water
1/2 cup bbq sauce
1/2 cup dry red wine or beef broth
1 tbspn Worcestershire sauce.
Arrange ribs in slow cooker. Mix remaining ingredients together and pour over ribs. Cover and cook on low for 8-10 hours. Serves 4-6 people.

If you need anymore, let us know and I will send you more.

Jill G from NY

Anonymous said...

OMG Stephanie, I saw the clip someone said was RR's site and you could be her shorter sister! I agree with your mom, the pic on your blog may be for fun, but you are as cute as RR! Bet you will get your own show someday, wouldn't that be amazing??
L.C. Lynn

Tara said...

I'm watching you on Rachel Ray right now. I've been reading your blog for most of the year, and I love it! Good for you!

PS. My falafels got better with time! Thanks for your tips.

Laura said...

Saw you on Rachel Rays and you were awesome. I've got a crock pot recipe I'll have to send you later.

Sabrina said...

Well Rachel Ray made your idea famous, I love it. I have attempted to use the crockpot for the past few years, with ok success but nothing like yours. I work PT evenings, so I feel compelled to cook for my family even when I am away, otherwise it would be Ranch Noodles, or whatever else my husband can whip up. I am very attached to my pan and sputula, but have found a new love for my crockpot thanks to you.

Anonymous said...

I'm so glad I just happened to catch you on Rachel Ray yesterday. You were so great and I'm so excited about "firing-up" the ol' crockpot (or at least crankin' it up to "High" for 3-6 hours). I'm getting ready to move to a new apartment with a tee-ee-iny kitchen(ette)--and I NEED crockpot recipes. Strangely enough, turns out that you are my digestive twin: I'm allergic to wheat and "intolerant" to pork. Every single recipe is a God-send. I love what you're doing (so ambitious!)and your blog is wonderful; thank you for the candor and the (very helpful) photos. I'm looking forward to WOWing my friends and astonishing my neighbors with my crockpot prowess. --Katie

Teresa said...

This just made next week's menu plan! Thanks!!!

Sheila said...

I enjoyed getting to see you on the show. I am one of your faithful readers. I have lots of your recipes marked to try. Who knows maybe you will want to turn these all into a cookbook one day.

Anonymous said...

I made the recipe this evening before the ginger addition. It definitely needed salt. It was too mild for us.

Anonymous said...

Hi! Im so glad to have discovered you on RR! your site is amazing and i feel so excited and inspired to have you as such a wonderful resource. i was beyond excited to see so many meatless dishes (its so hard to find a crockpot cookbook that isnt overwhelmed with them). I had a couple questions about possible modifications to this recipe: I'm not a huge fan of meat so do you think i could use your method of sauteeing tofu in butter and cornstarch? also, sometimes i dont like eggplant because of the seeds but im obsessed with zucchini and summer you think these substitutions would work? and do you think that would affect the cooking time? Thank you so much in advance for your help! Again, I love the site, pics (of ingredients...makes the recipe less daunting) and the way you talk.

Crockpot Lady said...

hi there, yup, tofu and zucchini would be fine substitutions! The cooking time wouldn't need to be as long because you aren't cooking meat. But, at the same time, it isn't going to hurt the tofu or the veggies to cook them low and slow. I'd do 3-4 hours on high, 5-6 on low.
xxo steph

Mum2Liv said...

I tried this recipe (after hearing/reading about you on the Delphi Celiac Forum). I didn't have enough time, so I had to cook it on the stove top (but I did the steak recipe the next day - awesome!). It was REALLY good - I didn't have any eggplant, and I used curry paste and it was really good! We have a gluten free household and lovvvvve curry - we also had company and they loved it. I'm sooooo glad to have found you!!!! Thanks for the great recipes!

Oh yeah - I'd love to win a crockpot!!!!!!!

AMichelle said...

I’ve been lurking on here for the past few weeks. I finally got it together and tried out a recipe.
I added in a quarter cup of peanut butter. I was craving something with peanut butter, and this seemed to do the trick. However, I just read your recipe for the Indonesian Peanut Butter Chicken, and I think I may have to try that one, too. Gotta love the peanut butter!

I cubed the chicken before placing it in the crock pot. I’ve got some difficulty swallowing, and this cutting it up beforehand just save me time when I’m eating it. I also inadvertently used light coconut milk but since the sweet potatoes broke down a bit, and they thickened up the sauce.

Thank you so much for your inspiration. I’m not a confident cook, and I feel the need to follow a recipe word for word. You seem to encourage working with what you’ve got in the pantry, and improvising. That inspired me to do wild and crazy things like cube chicken and add peanut butter ;) Thanks again!

wowijw said...

SO delicious! My husband said it was "WONDERFUL!" With a new baby we haven't been able to go out to eat as often as we used to. I think this was just as good as something we could get at our favorite Indian restaurant. I added crushed red pepper for more heat. Thank you so much!

Also...maybe I've missed it, but do you have a link to your most favorite recipes?

Bouncing Back said...

Yet another good one! I used hot curry powder(and boy did it give it a good kick,especially the next day). I used skin on and bone in chicken thighs, I just forgot to take off the chicken skin until I dumped it all in the crock pot.

I'm going to make this again and use a red pepper for more color and maybe 1 T hot curry powder 1 T regular curry powder. I agree with some folks, I think it needed some salt to give it some depth, but it was good anyway. I wonder how this would turn out with lamb.

Anonymous said...

Yeah! That was great! I followed the recipe pretty closely but I don't like cumin so left that out and I used fresh cilantro instead of the ground corriandor. I didn't have ground curry so I used green curry paste. This is my new favorite website, thank you!!!

Vids said...

Wow!, love, love your site! I have used my crock pot on and off without any thundering success. I made the oatmeal in it which I loved and the tapioca pudding (which was a disaster - think I cooked the tapioca in milk too long). I really want to try this Indian chicken curry and wonder if I can use boneless skinless chicken breast thats not frozen - will the cooking time need to be reduced? I am a little challenged when it comes to meat and hence the attempt to use crock pot more often! You and this blog are such an inspiration! thanks!

Crockpot Lady said...

Hi Vids!

If you are using fresh chicken, it will probably cook about an hour to 90 mins quicker.
I'm sorry about the tapioca disaster!

Vids said...

Thanks, Steph! I did cook the chicken for about 3 hours. The chicken was nicely done but it was a little mild for my hubby's taste. My neice who is 4 yrs old really enjoyed it! I didnt have curry powder, so I added garam masala which I think changed the taste from what it would have been. Next time (and there will be a next time!), I will try either red curry paste or home made curry powder or add a little red chili powder or sliced green chili!

Norma-ann at The Mommy Project. said...

I'm going to try this one tomorrow...I'm just wondering though...4-6 chicken thighs and 1 sweet potato and this was enough to serve with company over - and have leftovers? Doesn't sound like very much food. I know my hubby could probably polish off 4 chicken thighs on his own.

Crockpot Lady said...

Norma Ann, oh my. We eat 1/2 to 1 thigh and ate it with rice. Put in as much chicken as you think you need, and feel free to add another sweet potato. There is plenty of sauce.


Crockpot Lady said...

Norma Ann, I'm worried that I came across as snotty, and that was not my intention at all. We don't eat very much meat---and while it was plenty for us, I can easily see how it might not be enough for many families.
I hope you like it!

Vids said...

One more question, Steph or others who have made this dish - the leftover chicken curry looks a little "curdish" sort of looks like the coconut milk split. Is this normal? I havent tried stirring it a bit to see if it will be ok but a peek into the Tupperware this morning showed little bits of curdy things in the gravy. Did I over cook it?

Norma-ann at The Mommy Project. said...

No problem. Thanks for your response. I'm putting it together right now and I'll let you know if we starve tonight or not.

AnnaM said...

I made this and had company over for dinner, and everyone LOVED it! We had 5 adults and 1 2 year old eating, and we had enough for my DH to take for lunch the next day. It was SSSSOOO good. I will definitely be making this again! Thank you for your awesome blog, I love it!

Nichole said...

I made this one night for dinner last week and had the same issue with the "curdy" look. It also didn't thicken as much as I'd expected. We still ate it, though, and it tasted great!

It's on the menu list again for this week. I'm going to try it with tofu!

Anonymous said...

Made this tonight and I'm not sure if I missed something (did this exactly according to the recie), but it was so bland. We had to add a ton of salt to give it any flavor! Hubby and I both love curry, so we were thrilled to try this. It smelled amazing, just tasted like nothing. Very disappointed :(

JP said...

Yum! My husband thought I served take home Indian Curry last night. I halfway defrosted chicken breasts and cut them into 2" strips (impatient!). Oh yeah, like 10 dashes of Tabasco sauce. I used red bell pepper (for color) and threw in a couple of handfuls of green beans (for more color!). Cooked it hight on 5 and half hours. I thought that was just perfect since I don't like mushy veggies. Mixed it up a bit and kept it warm for 30 minutes while I cooked some Basmati rice and all the veggies (esp. Eggplant) soaked up the curry sauce. I am definitely making this again. Thanks!

cathyb said...

Made the indian curry - it was delicious and chicken was super tender. I just added a bit of soy sauce and chili powder (we like spicy curry). I'm inspired because it was so easy and going to crock it tonight!

cathyb said...

Made the indian curry - it was delicious and chicken was super tender. I just added a bit of soy sauce and chili powder (we like spicy curry). I'm inspired because it was so easy and going to crock it tonight!

Anonymous said...

Not impressed with the indian curry. I had to add saffron, cinnamon, salt and cayenne to make this more flavorful. As is, it needed a lot for my taste buds.

Mary P. said...

Loved this recipe! My husband is Indian and I make alot of indian food. Most recipes are time consuming. I was looking for crockpot recipes and I found your web site. I have made this recipe twice (I just finished a plate yum!) My husband loves this recipe. We also love the vegetarian curry recipe from Day 61. He said he hasn't had that in years. Thank you so much. You have made my life a little easier and for that I am grateful. If I can adapt any of my indian recipes to the crock I'll send 'em on over.

Anonymous said...

Love love love this recipe! Like previous commenters suggested, I did some minor tweaks (more spices and used 2 sweet potatoes instead of the eggplant). This is a great recipe and so darn easy! I love your site!!

tnspr569 said...

Other people who smelled this chicken as I had it cooking in my crockpot thought it smelled great; unfotunately, I was starting to get sick, and shortly after I ate some of this stuff, I was VERY sick, so there is now a permanent association in my mind between curry and that sick feeling :(

Anonymous said...

Finally got around to making this, and it turned out really well. I used 4 frozen boneless chicken breasts, one tsp. dried ginger because I didn't have fresh, and no eggplant or Tabasco. My husband said he would prefer a bit more of a curry taste, so maybe next time I'll try 2 1/2 tbsps.

Ming said...

This recipe was very, very good. Having read the comments above I added some spices so as not to risk any blandness. I added a tsp of chili sauce, 3 cardamon pods and a tbsp of garam masala...then salted the tar out of it all. I also omitted the eggplant and sweet potatoes (used regular russet) and it was suppppperrrrbbbbb!

I'm addicted to your website. I've become a Crock Pot-aholoc, thank you very much.

Ariel said...

This is simmering in my slow cooker right now! I was very surprised when I looked at it and the entire pot was filled with fluid (I'm guessing it cooked out of the veggies). Is this supposed to happen? Do I need to cook some of the liquid out on the stovetop to get back to a nice, creamy sauce?

Crockpot Lady said...

Hi Ariel, you can if you'd like, but I do think the moisture will die down a bit. If you'd like a thicker sauce, you can leave the lid off for the last 45 min or so to cook off the condensation.

we loved this!


Ariel said...

I loved this! My husband loved it, my 1-year old twins loved it, and my 4 year old, well she liked it reasonably well. I did overcook the veggies a bit (maybe because my chicken wasn't frozen at the beginning?), I think 8 hrs on low was a bit too long, but it did make it easier for the babies to eat it.

So glad I found this blog- I have no energy to cook dinner in the afternoons, and with my slow cooker I can cook in the morning while I still have some willpower (and my husband is here to make sure the kids don't murder each other). This is a great blog! Can't wait for the book to come out.

graceling said...

We had this for dinner last night and it was a hit! I omitted the hot sauce so that the kids would possibly try it, and I subbed zucchini and regular potatoes for the eggplant and sweet potatoes because that is what we had on hand.

This was delish! We are looking forward to the leftovers since the flavors always mature so nicely in Indian cooking.

Thanks for the variety of recipes you tried and posted! I was never brave enough to try cooking many ethnic foods on the stovetop, but I'll try anything in the crock!

Connie said...

Hello, I'm a new fan of yours- and I didn't even see you on TV! A friend from SparkPeople recommended your blog and recipes. Your blog is simply delightful, I enjoy your sense of your humor and sense of CP adventure!

I made Indian Curry recipe tonight and it was absolutely fabulous!

Next on my list is yogurt. I'm so excited!!

Kate said...

I am a total new fan of this year-old blog! I've made a few of our recipes so far, but this is my absolute favorite! I wouldn't let my husband take the leftovers to work b/c I wanted them for lunch myself!

I agree that 8h on low is a bit too long, everything kind of mushed together. The flavor was so great that I didn't mind (and it hid the eggplant from my husband!). We don't eat chicken so I actually sauteed and then stirred in those Morningstar Farms fake chicken strips at the end and they took on the flavor wonderfully. I also upped the chickpeas too.

Love it! Thanks so much and looking forward to making more of your creations...

amy said...

I made this tonight and it was great. I did not have eggplant or pepper. I added a bit more of the spices. I also added 1/2 can chicken stock. And about 1.5 cups of frozen peas. I braised the chicken and lightly sauteed the onions. It was AWESOME. Hubby devoured it. Thanks!

Jewelybelle said...

I made this last night and it was sooo good. Didn't think The Boy would eat it but after picking out the veggies (like a two year old) he loved it. It's a winner here.

Kelly T said...

This was my first recipe I have tried...YUM! I loved it and was crushed when my husband did not RAVE over it like I was. After I cooled down, I think he did have a point. We agreed the flavor was great, but it didn't seem to be as bold(like correct taste, but did not fill your mouth-like not as concentrated, maybe rich? I am so not a food critic and can't fully explain what we are thinking) Is it maybe because the chicken was frozen and may have added water to the curry sauce? I thought of added a corn starch paste in at beginning-I have other slow cooker recipes that call for that to help thicken the sauce.

QUESTION-My friend has your book and I looked it up to show her which one I was doing. In your book, you say 6 qt?! Are there any modifications or can I just swap and use my larger one. I was not able to fit 6 thighs or all the eggplant I wanted and would love more leftovers...yum!

Anonymous said...

We loved this! This is my second crock pot recipe, and it was so good! Love your site, I am planing on making a lot from here, broccoli soup is necxt.

Jaime said...

I am sad to say this wasn't very good. I had to really church this up to get any flavor out of it and I am a huge fan of Indian Food.

Samantha said...

MMMMMMMMMMMMMMM!!!!! We added carrots and cauliflower, and it looked like a TON of veggies, but your book was right. They just steam away...

And thanks for teaching me how to cook with dried beans! I used those in the place of canned garbanzos!

We ate this for several nights and LOVED it. THANK YOU!!!

KatrinkaJane said...

We recently became acquainted with Indian cuisine and LOVE it. Skipped the hot sauce on this one, but it was fantastic. Didn't realize my frozen thighs were neither boneless NOR skinless until I put them in. LOL It all fell apart perfectly after 5hrs on high. DH and I agreed this needed more curry :), so I sprinkled extra on my portion as well as more into the leftovers for tomorrow. Both of our boys liked it (18mo and 4yrs); 18mo ate all the garbanzos first, then the chicken, then the rest of it. :D

StrollerFitMommy said...

I just made this for dinner tonight-so yummy! Dinner is two hours away, but my one year old and I I can't get enough tastings!

Sentoria said...

I am making this for dinner. The aroma coming from my crock pot is wonderful. I added extra curry powder and cumin, just because we love the flavors :) Can't wait for dinner time.

Sabrina said...

This is my absolute favorite dish on this website! We started making this a year ago and my kids are always asking for it! Even through the hot NC summers!

Anonymous said...

I made a modified version of this for dinner tonight and it was fabulous. I can't eat green peppers and my husband won't go near eggplant or sweet potato... so I loaded it up with onions, carrots and a little celery. It was awesome! I did use a high-quality curry powder -- I find the grocery store ones to be a little bland.

Anonymous said...

I am so happy I found this site! Now I am addicted. I tried this recipe today, and the curry is absolutely delicious...and so easy. Could sub many different veggie combos. I love Indian food, esp curry. I think the flavors were spot on, but definitely needed some salt to enhance them. Will make this again and again. Thanks!

emily said...

I found your blog when I googled "delicious crock pot recipes" and I love it! This recipe is currently in our crock pot and smelling delicious. Thank you!

Emily Gerow said...

This got a "very, very good" from DH! That doesn't happen often. I was surprised when I was making it that the recipe didn't call for any salt and it definitely needs it.

Sarah Danielle said...

I made a paleo version of this on my blog here:

... and linked to your original post here! Thanks for the inspiration and great base recipe! This is so versatile.


Mal said...

Can I substitute fish instead of the chicken? What do you all think?

Rebecca said...

I'm a little late to the crockpot party, but I'm loving the slow-cooker takes on so many recipes. I'm curious - how is the texture of the chicken?Is it mealy,or does it have a "true" chicken texture and easily fall off the bone?

Brandy said...

Hi! I'd love to give this a try as we really like curry. Can I use a whole chicken though? I have one thawed in my fridge and need to use it today. Thanks!

Stephanie O'Dea said...

Hi Brandy,
Of course! I'd cut it up a bit with poultry scissors to make the pieces smaller.

Meredith said...

This is now a staple recipe for us. We use bone-in chicken thighs with no skin, 2 cans of chickpeas, and up the spices. It is so good!

Di Di said...

I've made this twice -- first without a couple of the vegetables, and then again following the recipe exactly, except for the hot sauce. Like a few others, I found the sauce to be very bland -- almost no flavor at all. I wonder if it was the exclusion of the hot sauce?

I added garam masala and lots of salt, and now I have a pot full of good food, so I'm happy. But it definitely needed the additions.

Post a Comment

Thank you for your comment! I will try my hardest to answer questions as they come up, but if your question gets buried, you may try me on twitter or facebook.

Happy Slow Cooking!