Come home from a busy day at work to this flavorful curry dish.
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1 1/4 pounds boneless skinless chicken thighs, cut into bite-sized pieces
1 small (1/2 cup) onion, chopped
3/4 pound red new potatoes, cubed
1 (14 1/2-ounce) can stewed tomatoes
1/2 cup chicken broth
4 teaspoons ground curry powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup unsweetened coconut milk
1 tablespoon cornstarch
3 cups hot cooked rice
Spray 4-quart slow cooker with no-stick cooking spray. Place chicken, onions, potatoes and tomatoes in slow cooker. Add chicken broth, curry powder, salt and pepper; mix well.
Cover; cook on Low heat setting 7-8 hours or until chicken and potatoes are fork tender.
Increase heat setting to High. Combine coconut milk and cornstarch in bowl; mix well with whisk. Stir cornstarch mixture into slow cooker mixture. Cover; cook 20 minutes or until mixture is slightly thickened.
Serve over hot cooked rice.
- The dark meat of chicken works best in slow cookers as its tenderness is maintained during long cooking times.
- Curry powder is a combination of ground spices and herbs, commonly up to 20 varieties. Turmeric, a key spice in curry, is a relative of ginger and gives curry its yellow color.
- Find unsweetened coconut milk in the ethnic food section of the grocery store. Refrigerate leftover coconut milk in sealed containers. Use within 2-3 days.
- Store leftover Indian Chicken Curry in resealable freezer containers or plastic food bags in the freezer for up to 3 months. To thaw, place in refrigerator 24 hours. Reheat in microwave or over medium-low heat in 2-quart saucepan.
For a long time there was no competition for dark meat at the dinner table. But those in the know love the rich, meaty flavor of chicken thighs. Here are eight ways to show off this versatile cut.