Crock Pot Chicken Curry
photo by alisonhosking
- Ready In:
- 5hrs 10mins
- 4 boneless skinless chicken breasts, chopped
- 1 medium onion, chopped
- 2 large potatoes, cubed
- 2⁄3 cup orange juice
- 2 garlic cloves, minced
- 1 teaspoon chicken bouillon granule
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 teaspoons curry powder
- 2 tablespoons cornstarch
- 2 tablespoons water
- 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.
Questions & Replies
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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!
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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!
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