Fixed Chicken Curry Recipe


This recipe started from following the Sweet Potatoe Chicken Curry recipe found here: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=503634
Only problem with that recipe is, it’s broke. If you follow it you’ll end up eating the most enemic curry of your life (3 tsp of curry seasoning! srsly?). Either no one acutally bothered to taste this recipe or the originator has crappy taste in Indian food. For me curries are supposed to taste almost aromatic. They’re supposed to be intense but not necessarily crazy hot. Here’s what I came up with that was really excellent:

4-8 boneless, skinless, chicken thighs
2 med-large sweet potatoes, peeled, cubed
1 med onion, thinly sliced
2/3 cup orange juice
1 can coconut milk (NOT the lite stuff)
1 finger of fresh ginger, peeled and chopped
1 tsp chopped garlic
1 Tbsp Hot Madras curry powder
3 Tbsp regular grocery store curry powder
2 Tbsp mild red curry paste
1 tsp pepper
2 tsp salt
1/4 cup brown sugar
1/4 cup shredded coconut

Place chicken, onions and sweet potatoes in crock pot. In separate bowl, mix all other ingredients. Pour over stuff in crock pot. Cook 6 hours on low, or 3 hours on high. Shred chicken then serve over rice (pref texmati). This turned out just slightly hot, to change the heat level you can adjust the ratio of hot madras to generic curry powder and/or use hot curry paste.

Crockpot sweet potato chicken curry
(FWIW I took this pic with my iPhone at my dining room table, no fancy lighting, no photoshop, no awesome camera, this is what it actually looks like)