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!

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