October 31, 2011 at 9:00 am
by Michael Tyrrell
Next to pasta, curry is probably my second favorite catagory of food. I love to have it out or get delivery but do enjoy the aroma in my kitchen when I make it at home. With the forecast of snow this past Saturday a spicy curry seemed right, in the slow cooker (instead of my usual stove top method).
There are many ways to go with curry but I decided on an easy version. Instead of concocting the seasoning myself I relied on a pantry fave of mine, Patak’s brand curry paste. All the ingredients were hanging around so this also became a pantry meal as well.
Coat slow cooker crock with cooking spray. Dump in 1 can undrained diced tomatoes, 1/2 cup chicken broth ( water would be fine) and 1/4 cup Patak’s hot curry paste; whisk till combined. Place 2 peeled, halved and sliced onions into the mixture and tuck in 6 bone-in, skinless chicken thighs. Cover and slow cook on LOW for 8 hours ( or 6 hours on high). After 7 1/2hours shred chicken off bone and stir back into sauce with 1 can drained and rinsed chick peas. That’s it!
I served with cooked Basmati rice, supermarket nan (from my freezer) and sauteed green beans. A ridiculously easy meal to execute. If your family isn’t into spicy, Patak’s also has a mild curry blend and a Rogan Josh variety thats a little peppery but rather mild.