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.
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
salt and pepper to taste
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.