Chicken Curry
One of the few dishes I make well is chicken curry and since I’m not a big fan of cooking I’ve worked hard to perfect not just the flavor but to minimize the amount of time it takes to prepare. This at one time was a Betty Crocker recipe but I’ve modified it drastically. Here it is. Don’t worry too much about the measurements and feel free to substitute and experiment.
Take out a crockpot. Add (in any order):
- 1 can of chicken broth
- 1 can of diced tomatos
- 1/4 cup of shredded coconut
- 1/4 cup of flour
- spoonful of sugar
- 1.5 teaspoons of curry
- 1/4 teaspoon of dry mustard
- 1/2 teaspoon of ginger
- 1 stick of butter
Then chop and add:
- 1 apple (green ones are best)
- 1 onion
- 1/2 pound of ham (lunch meat works fine)
- 1.5 pounds of raw chicken
- 1 clove of garlic
For an added bonus, about an hour before you eat, you can add:
- two handfuls of cashews
Cook on low for 4-8 hours. Serve over rice.
If I could eliminate the chopping it would be the easiest recipe in the world!
