Crock Pot Chicken Curry

"Another incredibly easy but super tasty dish, a favorite in my house. Best served with rice."
 
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photo by alisonhosking photo by alisonhosking
photo by alisonhosking
Ready In:
5hrs 10mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Place chicken, onion and potatoes in crock pot.
  • Mix orange juice, garlic, chicken bouillon, curry powder, salt and pepper and pour into crock pot.
  • Cover and cook on low 5-6 hours.
  • Remove chicken and vegetables and keep warm.
  • Dissolve cornstarch in water and stir into sauce in crock pot.
  • Cover and cook 20 min or until thickened.
  • Spoon chicken and vegetables over rice and top with sauce.

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Reviews

  1. This recipe was a very good one. I did make a few changes though. I seasoned my chicken a little bit before placing in the crockpot with the potatoes and onions. I did not want the chicken to be bland (even with the curry chicken can be bland), and my family refuses to eat any food without seasonings. Even though I did that- after it cooked in the crockpot, I found the sauce a little bit bland. So when I mixed the water and cornstarch, I also added seasonings(accent, a dash of salt, garlic salt, and pepper). Like the other reviewer, I did not remove the chicken and veggies, I simply poured the mixture in the crockpot and let it cook for an addtional 20 minutes. It was perfect after that. My family loved it! Thanks for the recipe!
     
  2. Yum, this hit the spot! I added cumin spice as well as a handful of raisins, chopped celery and green/red peppers to the pot. Next time I might try it with coconut milk instead of orange juice to see if it makes for a creamier sauce. Thanks for posting!
     
  3. Pretty good overall, just not very exciting. I think I'll jazz it up with few more ingredients next time.
     
  4. My wife and I really loved this recipe. It has a delicious tangy flavor. It is very easy to do. Great recipe... Thanks.
     
  5. none of us liked it, although we are usually curry fans. The flavor of the curry powder was totally overwhelmed by the black pepper. Won't make it again. There is better ones out there. Also, the coloring is so bland, just orange, nothing to catch the eye.
     
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Tweaks

  1. Yum, this hit the spot! I added cumin spice as well as a handful of raisins, chopped celery and green/red peppers to the pot. Next time I might try it with coconut milk instead of orange juice to see if it makes for a creamier sauce. Thanks for posting!
     
  2. This is a great recipe and SOOO easy in the crockpot! There's only two of us but I decided to make the full amount and have the leftovers for lunch (I'm a big fan of hot lunches!) and may I say it was probably even better after having a chance for the flavours to infuse overnight! It was really, really good the first night as well though! I made a few substitutions, but nothing major: I added an extra garlic clove; used half a chicken stock cube instead of bouillon granules (cos I don't really know where I'd get them from over here); and, like the other reviewer, used flour instead of cornstarch out of personal preference. Also, I made a few small changed to the method: I am a big fan of browning everything off before crock-potting it, so the chicken, onion and potatoes got a quick seal in the frying pan before hand. Also, I couldn't be bothered to remove the chicken and veg before thickening with the flour, so I just left them in and it seemed to work fine. I served it up on a bed of pilau rice and, all in all, it was a really declicious, easy dinner that both of us enjoyed. A definite keeper, thank you!
     
  3. I have made this recipe numerous times! I love it! I use new potatoes with the skin on, flour instead of cornstarch (DH doesn't like), and I triple the curry (We REALLY LIKE CURRY!) I always serve this recipe with rice. Thanks for the great crockpot curry recipe KLBOYLE!!
     

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