Last week, I told you that my friend Kiri had sent me two recipes that she had made in the solar oven, and shared the first recipe- Chicken Enchiladas. Today, I am sharing her second recipe for Curry Chicken. I was especially interested in this recipe because it is so different than what I usually make.
Chicken Curry over rice
Crock Pot Curry Chicken
“I got this recipe off of PBS (special: America’s Crock Pot cooking –airs when they are fund raising). Instead of putting everything in the crock pot, I just divided the ingredients between two pots and used the Sport Oven to do the cooking for me. It came out delicious.”
¼ cup soy sauce
¼ cup apple cider vinegar
3 teasp. Curry powder
1 teasp. Each: Black pepper, garlic powder, ginger powder, cayenne powder, paprika.
3 cups water
2 Spanish onions cut into chucks (I always use whatever onions I have on hand which is usually yellow onions)
Chicken thighs (about 3 pounds)
Cook on medium high for 5 hours.
After done, debone chicken and chop up the meat. Serve over rice. Kiri
My note — Although the recipe does not call for carrots, I definitely see carrots in her photo. I believe she may have cooked them in the second pot and added them to her chicken curry prior to serving. I also love that she added some peas. The color from the carrots and peas makes this dish eye appealing while the large chunks of chicken gives it a hearty, full look. Thanks Kiri- I appreciate you sharing these recipes with me and everyone else.