SLOW-COOKER CHICKEN CURRY

My sister actually came across this recipe for Slow-Cooker Chicken Curry a few years ago and it has been a favourite ever since.  We do eat a lot of Jamaican style curry when my husband cooks, and when I cook curry I tend to go with a more Asian style.  This is a nice break from the usual curry for us and is easy to put together quickly on rushed days.  I do think the flavour is reminiscent of a Canadianised Butter Chicken more than a traditional curry though – very tasty!  We always serve over rice.

I was surprised when I checked out the Kraft Website at just how close my curry turned out to the one they have pictured.  They call for 10 bone-in chicken thighs, and I do normally enjoy my Jamaican style curry with dark meat but I’ve found that this recipe goes much better with the white meat. 

You could also swap the cream cheese for Coconut milk, the salsa for a can of tomatoes etc… It’s easy to adapt if you are missing an ingredient and don’t want to run to the store.

Ingredients:

4-5 boneless skinless chicken breasts, cut in half

1 jar (650 mL) thick and chunky salsa

1 onion, chopped

2 Tbsp. yellow curry powder

1/2 cup (1/2 of 250-g tub or stick) Cream Cheese

Directions:

1. Place chicken in a slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.

2. Cook on LOW 8 to 10 hours (or on HIGH 5 hours).

3. Stir in cream cheese, and place lid back on for another 15 minutes before giving it a final stir and serving.

4. Serve with rice.

get full recipe SLOW-COOKER CHICKEN CURRY

Share this post