I don’t use my crockpot enough! I’m adding it to my weekly food requirements checklist:
- Massaged kale salad;
- Mexican bowl, and
- Crockpot meal
Remind me of this list next month!
I made this chicken curry the night my parents came to visit, and between the crockpot and the rice cooker, it was a totally hands off meal. I could enjoy their company and didn’t have to excuse myself to run to the kitchen.
The one thing that bugs me about crockpot meals though? Directions that make you sear meat before putting it in the pot. I know this makes for a better taste, but the reason I’m using a crockpot is so I don’t have to dirty any pans! This recipe is a “dump everything in and forget about it” crockpot meal. Thumbs up!
Start by adding your potatoes and chicken to the bowl.
Then top with garlic and ginger.
Have you seen these in the frozen section? They are my secret shortcut for instant garlic and ginger!! It’s SO easy to just pop some frozen crushed garlic into a pan.
Then add the rest of the spices, and the coconut milk.
Top with raisins and mix everything well!
Set the crockpot on low for 6 hours. During the last hour add the green beans, so they steam just enough to be tender.
Serve over rice, with cilantro and peanuts for garnish! The chicken should just fall right off the bone.
Crockpot Curry Chicken
- 3.5 pounds chicken legs bone in but skin off (ask your butcher to remove the skin for you!)
- 2 pounds small potatoes
- 1 pound green beans
- 4 garlic cloves crushed
- 2 tsp fresh ginger
- 2.5 tbsp curry powder
- 1 tbsp coriander seeds
- 1.5 tsp kosher salt
- 1 can coconut milk
- 1 cup mixed raisins
- 2 cups brown rice cooked according to package
- Garnishes: Cilantro peanuts
- Put potatoes and chicken into the bowl of a crockpot.
- Add everything except green beans and mix to coat.
- Set to low for 6 hours.
- In the last hour, add the green beans.
- Serve over rice with cilantro and peanuts for garnish.