Slow Simmered Curry Chicken
Curry is brain food! Especially when you make it from scratch! Curry is not a spice as you may know. Rather, it is a mixture, generally made from a set of ingredients that differ from recipe to recipe. This is our home-made curry recipe. All the measurements are just approximations
In a bowl, mix the Cumin, Coriander, Garlic Powder, nutmeg, red pepper, cayenne, white pepper, black pepper, fennel seed, tumeric, and saffron (if you have some) all together. If you've got a mortar and pestle then grind these all together. All of this stuff is to taste, so mix and taste it until you get a nice "traditional" curry mixture!
Next, get out your crock pot! Cut the chicken breast into cubes, dice your onion and your mushrooms. Throw them all into the crock pot with about 2 1/2 cups chicken broth, just enough to cover everything. Now, throw in your home made curry and let this slow cook until the chicken is about done. Once everything's cooked add about 1 tspn corn starch (to thicken it up) and about 1/4 cup of milk. While this is cooking on a low temperature, get yourself some rice ready. Once the rice is done, throw it all into a bowl and enjoy!
Enjoy with a bowl of rice!
Cook Time: 1 hour - Oven Temp: 250
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- 1 TBS Cumin
- 1 TBS Coriander
- 1 tspn Garlic Powder
- 1 tspn fresh ground Nutmeg
- 1/2 tspn Crushed Red Pepper
- 1 tspn Cayenne Pepper
- 1/4 tspn White Pepper
- 1 tspn Fennel Seed
- 1 1/2 tspn Tumeric
- 1 dash of Saffron
- 1/2 tspn Black Pepper
- 2 1/2 Cups Chicken Broth
- 1/4 Cup Milk
- 1 tspn Corn Starch
- Onion (Chopped)
- 1 Large Chicken Breast Sliced into cubes
- Diced Mushrooms.
