8 Reviews

Awesome comfort food! It was so good! My husband insisted it get only 4 stars because he had to add hotsauce. It was a little bland, but the better for the kids to eat! And there were NO leftovers!

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Shelly K January 31, 2011

Pretty good recipe! It's nice to have a curry dish that is low in fat. I added garbanzos and peas. I served it over rice, and over fettuccine the next day. Yum!

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bmnchef January 27, 2009

We really like this one a lot! Very easy to throw together and quite tasty. We like a little spicier, so just increase the spices - and I add cumin, as well. Depending on what I have, I also add peas (frozen) - about a cup - or a can of garbanzo beans/chick peas, w/ the tomatoes. Hearty and healthy - and quite tasty!

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Heath*J March 30, 2008

I was looking for a chicken crockpot curry that didn't use coconut milk, and tried this one. I did make it as more of a stew! Modified it in the following way: used frozen bell pepper strips for the pepper; chunked purple potato for the potato; used chicken legs (removed the skin) for the chicken; used canned diced tomato; added some sliced carrot and sliced garlic. Increased the salt (used about 2tsp) per previous reviews, Omitted the cornstarch. Stirred a dollop of sour cream into each bowl (thanks for that suggestion!). The meat just fell off the bones by the end of cooking, and the taste of the whole thing was unremarkable but very good - savory with just a little bit of bite to it. Overall, VERY easy and satisfying, and flexible. I'm going to make this again! I'd say this is a 4.5 if you take into account easy preparation - throw it all together in 10 minutes, then just wait. Thanks for posting it.

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Mymble December 22, 2005

This is pretty good .. I too increased the amount of salt .. It only took me 7 minutes to prepare the whole thing .. thanks

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najwa December 28, 2003

This was a tasty recipe, but required much more salt and needed to be spicier, in my opinion. I ended up using nearly 1 1/2 tsp of salt, and still salted it more at the table, but I like things salty. The most difficult part of the recipe was all the chopping involved, which wasn't all that hard. I didn't have some of the spices that were called for, so I substituted cumin for turmeric and left out the cloves entirely. My boyfriend was a little wary of it, since I said it was a curry but that I didn't use curry powder. However, he was very happy with the taste and proclaimed the curry taste "authentic". We served this with light sour cream -- yum! Be careful not to overstir or overcook, otherwise the potatoes turn to goo and the chicken begins to shred. Then it becomes a stew!

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vonteity September 26, 2003
Crock Pot Chicken and Potato Curry