Before the Brits discovered curry and essentially Columbused it, starch analysis may have confirmed the earliest curry in a pot dating from something between 2500 and 2200 B.C.E. which would make curry arguably the oldest continuously prepared cuisine on the planet.
Slow Cooker Curry Chicken
Perhaps you think curry is hard or laborious to prepare, but it’s not. This morning I threw the ingredients for the slow cooker curry chicken recipe I’m sharing into my slow cooker while I got ready for work, set it for 10 hours, and came home to aromatic and delicious curry sauce and perfectly tender chicken to serve on top of rice. Healthy, easy, and perfectly kosher, the slow cooker chicken I’m sharing with you will deceive your family into believing that you slaved away in the kitchen.
Kosher Status : Meat
| Ingredients |
- 3 cups kosher chicken broth
- 1 small can of tomato paste
- 2 cloves garlic, crushed
- 1/2 white onion, minced
- 1-inch piece of fresh ginger, minced
- 2 tablespoons Madras curry powder
- 1 1/2 tablespoons coriander seeds, crushed
- 2 teaspoons lime juice
- 4 boneless, skinless chicken thighs
| Directions |
- In the slow cooker, combine all of the ingredients–with the exception of the chicken–and mix together.
- Set your slow cooker to high and let cook for about 10-20 minutes (about the time it takes to shower and dry off).
- When you return, give it another stir and switch the temperature to low. Add the chicken, ensuring it’s covered by the liquids.
- Cook for 8-10 hours.
- Serve with rice and either parsley or cilantro to garnish. See, I told ya it was easy 🙂
Serve with rice, a side of wilted spinach, and an ice cold beer–like an IPA.