As holidays approach, there seem to be a lot more evening activities to fit in. We have less time to cook but the cold weather leaves the family wanting a hot meal every night. Our solution is simple: slow cooker. With soup, stew, curry or any other slow cooked meal, it’s easy to make enough of a warm, healthy dinner to cover two or three nights.
This Indian curry, like so many meals for the slow cooker, takes only a few minutes to prepare. For my family of four, including two active, hungry children, we usually make it stretch for two nights. Our Crock-Pot is 6 quarts, but we only fill it about halfway. We could probably make a bigger recipe and fit another night’s dinner in the same pot.
If you don’t have a slow cooker, I recommend you get one this winter season. Knowing that my husband is the primary cook in our house, my mother bought one for him as a holiday gift one year. We’ve used it at least a hundred times a year for many years. This is a kitchen staple that no busy family should be without.
I adore curry of many varieties. I remember the first curry I ever had (young teenager, green, Indian, chicken), and I have loved many curries since. This is my favorite food in the world because of the spice and its ability to stretch to every taste and budget.
I particularly like curry for a family meal because we can adjust the seasonings very easily. My children have different tastes. One is more than happy to snack on pickled beets (loves sour) and the other takes after my taste for hot food (loves spicy). Curry works well for us because we can make it mild in the pot, and each person can spice it up in their bowl if they like.
Slow-Cooked Indian Curry
Ingredients
- 4 chicken breasts, 1″ cubes
- 2 large potatoes, 1″ cubes
- 2 large onions, roughly chopped
Add all ingredients to the bowl of the slow cooker to wait while you cook the sauce.
Sauce
- 2 can coconut milk (either light or 1 light and 1 regular)
- 1/4 cup chopped ginger
- 1 large potato, ½” cubes (for thickening)
- 1/4 cup raw almonds
- curry to taste (We sometimes make our own and sometimes try store varieties. If you don’t have a favorite, start with “Mild Indian Curry Powder” in any brand.)
Simmer on the stove top in a small saucepan until the potato is soft—about 20 minutes.
Pour into blender, and blend until smooth.
Poor into slow cooker.
Cook on low for 8-12 hours, depending on the instructions for your cooker.
Often we serve with crunchy rice, but that isn’t necessary with all of the potatoes in the curry. This is such a warm, filling dish that we don’t need to add any more than a salad to complete the meal.
