Curried Chicken Americanized
From chefmal 12 years ago
- 7-8 Hours to make
- Serves Um, a lot.
Again, the gods demanded something from me that I don't usually make- curry. But apparently, the turmeric in it is a great anti-inflammitory, it clenses and repairs your liver and it helps you sweat without raising your body temperature. Read more Sadly, it was too hot for me to eat; gave me horrible integestion, even with omeprazole in my system. But I know a certain special someone who will gobble it down like crack tomorrow. <3 See less
Ingredients
- 5 chicken drumsticks, or whatever parts of chicken you may have handy shopping list
- 2 Large white potatoes, peeled and cubed shopping list
- 3 Large carrots, peeled and coined shopping list
- 1/2 Jumbo spanish onion, coarsely chopped shopping list
- 1 -14.5 oz can of diced tomatoes shopping list
- 1 Cup water or chicken broth shopping list
- 1/4 Cup coconut milk shopping list
- 3-4 garlic cloves, minced shopping list
- Fistful of Whole cardamom seeds shopping list
- 3 Tbsp Vindaloo curry shopping list
- 1 Tbsp parsley shopping list
- 1 tsp of each: ground ginger, white pepper, smoked paprika (cos I put this $#!t in everything) marjoram, turmeric, onion powder, cinnamon, ground cloves, cumin shopping list
- 1/2 tsp cayenne powder shopping list
- 2 bay leaves shopping list
- 1 1//2 Tbsp corn Starch, for thickening (Optional) shopping list
How to make it
- Put a slow cooker lining in. No really, do it because you do not want to clean that thing after this recipe gets done with your pot, I'm just saying.
- Drop in all the veggies and mix. Dump in everything else except the corn starch and the coconut milk. Mix well, put the lid on and set on low for about 6-7 hours. Blend the mixture every once in a while to make sure it's all getting done evenly.
- Basically an hour before you're ready to serve, open that bitch up and pour the milk in. Mix well. The chicken should be falling off the bone at this point, that's okay. Fish out whatever bones you can and let it cook for another hour. When it's done, if it's too watery for you, spoon out about 1/2 cup worth of liquid into a small bowl, add the corn starch and mix all the lumps out, then pour it into your curry to thicken it into a gravy. You know I love my gravies so it's on. I guess that means I ruined it, huh? Ah well, the little I managed to get down of it was absolutely delicious, aeromatic and bursting with flavor. If you can take the heat, this is one kitchen you won't want to get out of.
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The Rating
Reviewed by 1 people-
Meh...........Don't like it so much. A very heavily spiced meal that gives it a dull waxy taste.
See Curried Chicken Americanized for more.<...more
pointsevenout
in Athens loved it
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