hamncheese67 wrote: »
Made this one yesterday, adapted from the original (non-slow cooker) recipe from no recipes.com (norecipes.com/blog/2010/02/08/japanese-curry-rice-recipe-video/). This is one of the all-time Japanese and Japanese-American comfort foods.
Japanese style chicken curry (makes 6-8 servings)
2 Sweet Onions
4 Small Yellow Potatoes
2 lb Chicken Breast
4 Cups Water
1 Tsp Garam Masala
1 Tbsp Coarse Sea Salt
1 Cup Frozen Peas
+ Curry Roux (see below)
Thinly slice onions, cut carrots and potatoes into chunks, and put the veggies in the slow cooker. Core and peel apple and finely grate into the cooker. Place chicken breasts on top, and season with salt and garam masala (or you can substitute curry powder). Pour in the water, and cook on low for 6 hours
Just before the 6 hours is up, make the Roux
1/4 cup butter
1/4 cup flour
2 Tbsp Garam Masala (or Curry Powder)
3 Tbsp Tonkatsu Sauce (or Worchestire Sauce)
2 Tbsp Ketchup
Over medium low heat melt butter and stir in flour to make Roux. When smooth, add Garam Masala and let toast for 10 minutes. Remove from heat and stir in the sauce and ketchup.
Take chicken out and shred using two forks and return. Take a cup of the liquid from the slow cooker and mix into the roux and then pour back into the slow cooker. Add the peas and let it cook for another hour.
Serve over rice or noodles.
BackwoodsDarlin wrote: »
And yes, I use radishes instead of new potatoes. Once a radish is boiled, it takes on the flavor of a new potato or whatever you're boiling it in and is much lower in carbs
Naptownbabi wrote: »
Any Low sodium, or without the canned/packet soup? I need to cut sodium way down for me and my family.
KaciWood19 wrote: »
cream cheese chicken:
1 package dry italian seasoning mix
1 package low fat cream cheese
1 package low sodium cream of chicken soup
I do about 3 boneless skinless breasts cut up into chunks
cook on low 8-10 hours, serve over rice
GREAT for a cold day.
easfahl wrote: »
Someone mentioned I can do plain sweet potatoes in the crock pot with no water. Do I just wash the potatoes and toss them in the pot? How long do I cook them and on what setting? Do they have to all be on the bottom of the cooker or can I just throw 5 potatoes in there to cook?
mylifeisbeautiful wrote: »
It is NOT a good idea to put frozen meat in the crock pot. The temperature rises too slowly to prevent bacteria from growing. Put in defrosted meat or partially cook the meat on the stove before putting in pot. This is especially true for chicken. It's unfortunate that the first comment here advises people to use raw chicken
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