Tag Archives: curry

Slow cooked Chickpea and Butternut Squash Curry

I  liked this recipe. I found the sweetness of the butternut squash unexpected with the curry flavours, even though I had not used much of them. The squash broke down quite a bit in the cooking, and it made for a hearty thick stew. I think this one may be made again.

I found the recipe in Canadian Living’s January issue, however I did modify it a bit, I added about 1/2 lb of chicken thighs and I omitted the hot stuff.  I always hold out hope that my kids will actually eat the meal I prepare for them, and I don’t want the spiciness to be the issue.  They ate some of it, the youngest seemed to like it the best.  They ate more of the leftovers.  I served it on brown rice and I topped mine off with a wee bit of cilantro (really can you have too much?!)

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Slow Cooker Challenge – Week 2 – Crockpot Curried Chicken

For week 2 of the Slow Cooker Challenge, I decided to try Curried Chicken.  My preference for using the slow-cooker are recipes where I basically throw everything in, mix it with a spoon, turn on the slow-cooker and forget about it till dinner time – I don’t want to have to fry up the veggies or brown the meat before-hand.  In my mind, this is a simple requirement that embodies the essence of the slow-cooker.  This recipe, from Canadian Family Magazine, met that requirement, and is perfect for a great meal after a hectic day.

Crockpot Curried Chicken

  • 1 1/2 lbs boneless, skinless chicken chopped into chunks (breast or thigh)
  • 1 C chopped onion
  • 3 C cubed potatoes (about 5 medium)
  • 1 chopped apple (I was out of apples, so I used a pear – worked fine)
  • 2 tbsp Curry Powder (at least)
  • 2 C chicken broth
  • 2 C uncooked Minute Rice
  • 2 C frozen peas
  1. Place Meat, Onions, Potatoes, Apple, Curry powder and Chicken Broth into the slowcooker.
  2. Cover with lid and cook for 8 hrs. on low, or 5 hrs on high
  3. Stir in rice and peas.  Cook for an additional 20 min.

How can you not like a recipe that comes with only 3 steps!  I served mine with some lovely warm Naan bread – lovely.  Next time I will try it with regular rice, or make the rice on the side, as it was a fluke that I had minute rice in my pantry this time.

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