Ingredients:
1/8 cup curry powder (I use a mix of hot madras curry and regular curry)
1tbs tumeric
1tsp cumin
1tsp cayenne
1/2 tsp paprika
1/2 tsp ginger
dash of white pepper
2-3 cloves garlic, minced
1 cup bell pepper (I use all red, orange, yellow), chopped
1 small yellow onion, roughly chopped
fingerling potatoes (about have the bag, or 2-3 golden potatoes), sliced
1 can coconut milk
1 can chicken broth
1 can cream of chicken
8oz sour cream (optional)
1 bay leaf
1.5lbs chicken (roughly)
rice
Instructions:
Add all ingredients (except bay leaf, sour cream, rice and chicken) to crockpot, stir until thoroughly mixed.
Boil chicken for 15 minutes, let cool, shred.
Add chicken to crockpot, top with bay leaf, cook on high 4 hours. At 4 hour mark, stir sour cream into curry. Cook rice.
Serve over bed of rice.... YUM!
I made crockpot chicken curry this weekend, and instead of shredding the chicken, I cut it up and put it in the crockpot with the other ingredients and cooked on high for 4 hours. It tasted wonderful, cooked through, and was very tender (of course). While I prefer shredded chicken in almost anything, it was super convenient to throw everything together at once.
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