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Mama Deb
mamadeb
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Mama Deb [userpic]
Crockpot red curry

Wednesday is, of course, Pakua day. While I don't mind coming home to cook dinner, it's often on the late side and I'd rather not. Enter the crockpot.

A while ago, I "invented" a red curry - saute onions in neutral oil, add chicken, curry powder and tomato sauce, simmer until chicken is done, add frozen peas. Serve over rice. Yum.

I was looking through one of my slow cooker cookbooks, and noticed an almost completely identical recipe. So. Cool.

Last night, I chopped and sauted a red onion (what I had in the house) in some safflower oil until it was soft, and put it in the fridge. This morning, I dumped the onion, four or five skinless bone-in chicken thighs and a small can of no-salt-added tomato sauce, plus a good covering of supermarket "hot" curry in my crockpot. I set it on low, weighed the lid down with a measuring cup (it's a slightly older model with a lightweight plasted lid) and that was it.

About twelve or so hours later, when I came home, I put the rice in the rice cooker and added frozen peas to the very dark and rich looking stuff in the crockpot.

It was *delicious*. The chicken was falling off the bone tender, but still moist because I used thighs, and very flavorful. The sauce was rich and caramelized, with the flavors of the curry and the chicken coming through. And so very, very easy.

Then again, I do nothing hard.

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Comments

I am starting to consider crock pot cooking. Is the one can of tomato sauce enough to keep everything from getting burned for that length of time. How long do you cook it? Four hours on high and then it goes on warm?

The one small can was enough.

I cooked it on *low* the entire time. I set it up at about 9AM and came home from pakua at about 9PM.

This sounds *fabulous*! Well worth printing out & trying. Great icon, too. :-)

Thank you! jacquez made it for me.

If you want to do it - the one red onion wasn't really enough, but it was what I had in the house. Use a spanish or large white onion instead. Use curry to your taste. I can't even tell you how much - a tablespoon, maybe.

It was very yummy. :)

Which slow cooker cookbooks do you recommend?