Begin with the crockpot on HIGH.
Cover the bottom of the pot with 1 can of TOMATO PASTE and the CURRY PASTE ( 1 can, or about 4 tablespoons, it's really going to depend on how you like it, what TYPE of curry paste it is, and how much you have).
On top of the pastes, lay the CHICKEN (we use bone in thighs-about 4-6 pieces, again depending on size and you can layer if you want to cook a larger quantity).
Coat the top (if there is skin on the chicken, place the chicken skin side up) of the chicken with CURRY POWDER, or ADOBO, or even just S&P, to your taste.
Pour in 1 can of COCONUT MILK. Pour in enough CHICKEN STOCK to raise the liquid level up above the chicken, with room to cover veggies (broccoli and cauliflower)when tossed in.
Include garbanzo beans
Cook on HIGH, until liquid bubbles, stirring occasionally over the next hour, then finish cooking on LOW for about 3 hours.
If you are just setting it and forgetting it, while at work, or just cooking all day and you don't want to pay attention, cook on LOW for at least 5 hours.
Originally Submitted
7/7/2012
0 Out of 5 from
0 reviews
You can add this crock pot curry chicken recipe to your own private DesktopCookbook.
