Crockpot Ka’ree

Cooked curry and rice on a plate

This particular Michigan  January has been brutal. Subzero temperatures have become a daily occurrence. Chafed and red faces are a standard fashion statement. And no matter how many layers of clothing you wear, you always seem to be cold. In this kind of weather, I think that everyone needs comfort food. We each have our go-to staple food, or foods. Something warm. Something filling. Something that makes us happier just by eating it.

I’ll be honest, I don’t have a single go-to comfort food. But there are a few things that I absolutely love. Curries. Cheese. More cheese.

Thoughts/Suggestions: I always wanted to make curry in a crockpot. It sounded quite delectable to let spices, chicken, and potatoes slowly simmer for hours. But after making this one, I have to say, I’m not sure if there was a difference between boiling the curry in a pot or letting it slowly simmer in the crockpot. Most of the prep steps require a pan and the stove in any case. I suppose I could have skipped some steps, but onions still need to be sauteed, chicken seared, and tomato sauce browned. Would I do it again? Yeah, I think I would. But this recipe would work just as well in a pot on the stove.

Ingredients

1 can tomato paste

1 small/medium onion, diced

4 chicken thighs

5 – 6 potatoes

3 tsp curry

1 tsp dried lime

1 tsp citric acid OR juice of a lemon

vinegar

salt and pepper to taste

Directions

1) In a large saucepan, lightly season the chicken thighs with salt and pepper. Sear the chicken on high, a few minutes on each side. Set aside.

2) In a small saucepan, heat about 1/2 tablespoon of oil. Heat oil for a few minutes, before adding the diced onions. Cook onions on medium to high heat until tender.
Add tomato sauce to the diced onions. Brown the tomato sauce (browning the sauce adds a rich flavor to the finished product. To brown the sauce, you want to be consistently stirring/mashing the tomato paste in the pot). As the sauce is browning, add the curry and lime. Add vinegar. (The acidity from the vinegar will bring together the seared tomato paste and spices).

3) Add about three cups of water. Slowly mix the ingredients until the tomato sauce is well blended with the water. Add chopped potatoes.

4) In a crockpot, add the seared chicken. Pour the sauce and potato mixture over the chicken. Set the crockpot to low, and cook for 5-6 hours. If you set the crockpot to high, the curry should be ready in 3-4 hours.

Cooked curry and rice on a plate

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4 Comments

  1. Tawnee
    January 31, 2014
    Reply

    You have inspired me to make this this weekend my friend! This looks SO amazing!! Since I don’t have a crockpot, would I just simmer this in a pot on low heat for the same amount of time, or longer/shorter? Also, since I hate potatoes, is there anything you could recommend that I substitute for them that might also taste good with the flavor of the dish? (Not to change your entire recipe, haha.)

    • January 31, 2014
      Reply

      Hey Tawnee!! I’m glad that my pictures are enticing enough to inspire you =)

      Traditional ka’ree is made on the stove, so it’s not problem if you don’t have a crockpot. You probably want to let it cook for about an hour on medium to high heat, or until the chicken is cooked. If you’re not a fan of potatoes, you can definitely replace them with something else. I would suggest cauliflower. It pairs really well with curries, in my opinion. I do have a cauliflower-curry recipe here. Let me know how it turns out!

      • Tawnee
        February 1, 2014
        Reply

        I stared at a head of cauliflower this morning while I was at the farmer’s market before I got your message, and didn’t get it. Shoot! So instead things got crazy and I decided to do some Chaldean-Polish fusion! I ended up putting onions, turnips (sub for the potatoes), and kale in the curry (as well as the chicken and the rest of the ingredients). Then when it was finished, I mixed it with steamed rice, and rolled them up into freshly-steamed cabbage leaves Gołąbki – style! (Polish cabbage rolls). Let me tell you – it was amazing!! Thanks for the recipe, lady!

        • February 1, 2014
          Reply

          That sounds great Tawnee!! I hadn’t thought of turnips, but that’s definitely a great substitute for potatoes. I love that you turned the recipe into something of your own!

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