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.
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
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.
ReplyDeleteInteresting 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.
ReplyDeleteHow yummy! We enjoy a little crock pot cooking from time to time too.
ReplyDeleteThat 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.
ReplyDeleteLooks 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.
ReplyDeleteWe 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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