Welcome reader to my blog - a mixture of this and that. Now that we are living in a retirement community in downtown Columbia, MD my personal gardening activities are somewhat curtailed. I still enjoy visiting gardens, reading, watching wildlife on my walks, traveling, and occasional food commentary. Please leave a comment if you feel inspired to do so. I read every one of them.

Thursday, October 20, 2011

Thursday Kitchen Cupboard

I came across a recipe for curry recently at Rock Recipes and filed it in the recesses of my brain to try some day.  Well, Wednesday was the day, except I didn't follow his recipe I went to this great book

and found a crock pot recipe that required less preparation time.
I had on hand tomato seconds from the farmers market,


sweet potatoes,

and these potatoes from the store purchased I don't know how long ago. You see I had to toss some of the potatoes in the compost bucket.

 Here's the recipe:

 I went with the small potatoes and tossed out all the mushy large ones.  Potatoes and cubed sweet potatoes went in crock pot along with 2 carrots chopped.
 Tomatoes chopped and added using fresh instead of canned ones.  I could use frozen ones next time.
 Chicken tenderloins cut up instead of the chicken breasts with the spices including the addition of a teaspoon of curry.
 Stirred it up with a cup of chicken bouillon poured over it.  Now it's ready to slow cook for 6-8 hours.

The house smelled delightful all day.  I added 2 tablespoons of flour to 1/2 cup of milk to thicken the sauce.  Here's the  crock pot with two servings removed.  There is a lot of sauce.

 I served it over rice and had peas on the side.

It is really a stew and it was fine though we both needed to add more salt and ground fresh pepper to flavor it more.  I made notes on my recipe that next time I will use boneless thighs, forget the celery seed, add more curry, salt and pepper and possibly add onions.  I think the long cooking process of the crock pot dilutes the seasoning and possibly a second seasoning needs to happen in the hour before serving.  I'm going to have it again tonight and see how the extra salt, pepper and curry helped it that I added before refrigerating the leftovers.

See what others are cooking or preserving this week at Robin's Thursday Kitchen Cupboard


wilderness said...

Marcia I love curry and don't really have but one recipe that I use it in. I think I too would want more curry in this recipe.

Patricia said...

Interesting recipe. I have also pulled my crock-pot out from the back of the cupboard. We are trying to reduce our calories and I find a crock pot helps that process. Last week I put a whole chicken dusted with a variety of spices in the crockpot on top of a bed of onions. Cooked on high for about 5 hours. It cooked in its own juices and fell off the bone. I saved the liquid that formed, tossed the bones back in after eating and filled the pot with water and let it cook on low overnight and had a fantastic stock to strain the next morning.

Jody said...

How yummy! We enjoy a little crock pot cooking from time to time too.

villager said...

That does sound like a great recipe, if work out the spices. I make a curry with sweet potatoes and yellow lentils that I really like. The sweet and spicy really works together.

HolleyGarden said...

Looks yummy! I bet it's even better the second day. I have some sweet potatoes and some regular potatoes - may have to give this a try. I also love that you fixed it in the crock pot. I need to use mine more often.

Robin said...

We also love curry....sounds wonderful! I never use my crockpot.....but, this recipe gives me a reason to get it out!

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