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