My family background is Caribbean, so I grew up with my granny throwing down in the kitchen and making curry chicken with ease! Unfortunately, I was always so intimidated by the process and could never figure out how to capture the tenderness and flavor of traditional curry and balance it with my current dietary requirements: Low sodium, fresh ingredients, etc. Watch on Brushed TV now! Looking for the supply list to create this arrangement? Click here for our Amazon Store. Check out the recipe below!
"Mouthwatering dinner or leftovers anyone? "
This recipe was inspired by one of my favorite food influencers who focuses on balanced bowls #trishwonders. I decided to add protein and experiment until I got the flavor that was nostalgic…and this recipe was an ABSOLUTE HIT in my home. Honestly, it might be one of my most flavorful dishes to date.
curry powder seasoning
green and red peppers
Seasoning mix for chicken: complete seasoning, adobo, kosher salt, pepper, onion powder, garlic powder
Cooking the Chicken
Start with a large pack of chicken thighs. I like to wash mine and then add them to your crock pot. Cover the chicken thighs with chicken broth, add your seasoning blend and cook overnight or for approximately 8 hours on high. Once your chicken thighs are done you can let them cool, and feel free to place them in the refrigerator until you are ready to move to the next phase of your recipe.
Part two of the chicken:
When you are ready to warm your chicken up again, do so in a large pan on the stove so that you can get all of the broth and flavor warmed up. Once it is warmed up, gently remove your chicken from the broth so that you can start to make your Curry mix. Set your chicken to the side with the broth remaining in the pan.
For your rice, you simply want to get the right wild rice and carefully followed the instructions for cooking. I used rice select royal blend, which has white, brown wild and red rice in it. I didn't add any seasoning to the rice, and it turned out amazing.
Now I will admit that my Curry sauce wasn't super thick as some Curry sauces are, particularly from restaurants. I put my diced tomatoes in the food processor, then add it 2 tablespoons of minced garlic, one can of coconut milk, about two tablespoons of coriander seasoning, about one tablespoon of turmeric, about 3 tablespoons of Curry seasoning, and about 2 tablespoons of kosher salt.
Once you gently mix everything together in a big bowl, pour your mixture in with your chicken broth that is left over from your crock pot mix. Make sure you heat up your crock pot broth before you mix this together. You want to heat this up on high and mix everything together and then bring down to a simmer until it looks like everything is blending well.
Add a little bit of chicken broth to a pot and cook down you're frozen kale. I didn't add any seasoning to mine but feel free to season it to your liking. Peppers
Slice and sauté up some red and green peppers in olive oil in a separate pan.
Curry Broth Mix
Once you've sauteed up your Peppers, add them so your Curry broth mix. Make sure your broth has the flavor that you want, and feel free to add more Curry powder, or kosher salt if needed.
Gently place your chicken thighs back into your Curry broth. Use your spoon to gently cover your chicken thighs with your sauce. They should be nice and tender because they cooked overnight in your crockpot. Let's simmer for a few minutes or until nice and hot, and you are ready to prepare your bowl or plate.
This dish is absolutely amazing! It is tender, flavorful and affordable. Enjoy!