Baby it’s getting cold outside! But do you know what makes a great comfort meal during this cold weather? Curry chicken, rice and broccoli (or steamed vegetables)! This Caribbean style delight will keep you from thinking about the cold and take you to an island getaway in just one bite. And you can make the chicken in the crockpot. So, you can just pile all the delicious ingredients in the pot, set it an forget it!
- 1 cup cooked white rice (Jasmine or Basmati preferably); substitute: yellow or saffron rice
- 1 cup Chopped Onions and/or green onions
- Chicken thighs (or whichever parts you prefer)
- 3 Diced potatoes
- 2 table spoons curry Powder
- 1 teaspoon olive oil (or vegetable oil)
- 1/2 tablespoon salt (or seasoning salt)
- 1/3 cup of water
The chicken will take the longest, so it’s best to start with this. You don’t have to make this meal in a crockpot, but I feel that crockpots retain lots of flavor. So, that’s why I use them. When I was younger, I loved breast meat of the chicken. However, as I’ve gotten older and explored different recipes, I like using thighs more nowadays, particularly when cooking this meal. But you can use whatever chicken part you want, even chicken wings.
I start by putting about 1/3 cup of water in the crockpot. Chicken produces a lot of water as it cooks so I wouldn’t put too much more water than this. I usually line the entire bottom of the crockpot with chicken. Don’t worry about it being crowded because the chicken will shrink and create plenty of room. This is a good time to add salt and curry. (You may have to add more as the food cooks down) Also, add a teaspoon of olive oil (you don’t have to add this. I just find that it keeps the chicken moist).
After about an 45 minutes of cooking in the crockpot, now is a good time to add the other ingredients. This includes the potatoes and onions. If you decide you want other veggies, then add those, too (not the brocolli, however. Cook this seperate) The potatoes will suck away most of the flavors from the food so now is a good time to add more salt and curry if you like. Once the potatoes soften, after about 30 minutes or so, pour most of the water off, especially if it looks like everything is floating. Then prepare about 1/3 cup of water mixed with a tea spoon of corn starch in a measuring cup. Pour this into the crockpot to replace the water you just removed. This will make the ingredients thicker and form a sort of curry gravy on the meat and potatoes. Let it cook another 30 minutes.
As you are waiting on the crockpot food to finish, you can start on other things. One would be the white rice (or yellow rice. This rice is good but has a lot of sodium. If you have a low sodium diet, it may be best to stick with white rice). As I’ve mentioned to you all before in other meal posts, rice cookers are one of the best inventions on earth! I hated cooking rice before buying this thing. It would always turn out terrible on the stove. But that rice cooker is THE BOMB! Put precisely the right amount of rice and water in and let the rice cooker do the rest. While that’s taking care of itself, 15 minutes before the crockpot food is done, start steaming some brocolli. I like the floret parts of the brocolli and I use the frozen ones. However, if you prefer fresh from the produce area, go for it. You can make your own steamer by putting 1/2 cup of water in a pot and putting a metal strainer inside the pot. (make sure it fits the pot) Then add the brocolli with a top. If you have a vegetable steamer, use that instead. Cook for about 15 – 20 minutes (or to your preferred tenderness).
By the time the brocolli and the rice finish, everything should be done. Spoon out some rice and put the brocolli to the side. Then you can either put the curry chicken to the side or pour it over the rice. Let it cool a bit and chow down!
I hope you like this segment of my blog. Check back for more monthly food ideas. If you have any questions about preparing this meal, leave them in the comments section or contact me directly here.
Image courtesy of ID 2519577 © Rohit Seth | Dreamstime.com
Mel Childs is the author of this article and the owner of Move Me To Atlanta. She also owns her own writing company in the suburbs of Atlanta, Georgia. Additionally, she has written freelance for various publications, including Bob Vila, This Old House, Lawnstarter, WikiLawn, Homelight, Fixr, LeadsForward, Upscale Magazine, Black EOE Journal, Ancient Origins, and many more.