Sweet Chicken Curry
Slow Cooker Recipes
☆☆☆.5
8 wwp+
I grew up eating Chicken Curry and Rice at family gatherings and it's one of my favorite meals. I saw this in the recipe book and thought it looked like an interesting take on CC&R.
I didn't get any mango chutney when I went grocery shopping, so I used .5 cup of Marina's Cranberry Chutney instead. I also used the remaining frozen Fajita onion and pepper mix I had from when I made meatballs. Turns out I bought chicken thighs instead of chicken breasts (I don't know what happened when I went shopping), so I used 2 thighs for our dinner which ended up being the perfect amount of chicken. I also didn't cut them up before cooking them, to prevent drying out. I was bummed there were no leftovers though (which is rare for me). I cooked this for around 4.5-5 hours and it was perfect. I cooked the rice in another crock pot for about 2.5 hours and it was also perfect.
Because I grew up eating CC&R, I know that toppings are everything in this dish. So, after I cut up my chicken and put it on top of my rice I doused my plate in a fair amount of sauce from the crock pot including lots of vegetables and added pineapple chunks and coconut flakes. Typically raisins are another topping for this dish, but I didn't add any because the chutney blend already had some.
I thought the flavor was amazing and it was exactly what I was wanting when I picked this for my birthday dinner. B thought it was bland, but he had less sauce/veggies and no toppings. I would absolutely eat this again.
C ate her required 2 bites and a lot of rice. E enjoyed the little bit she ate.
This is definitely a dinner that would make my Grams Georgie proud.
Moose
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