This curry tastes so authentic and it's made of only regular ingredients from a mega chain superstore! Find a "curry" spice blend that is yellow in color -easy! This one from McCormick is nice ...and not at all hot like the name implies. My husband describes it as "subtle and delayed". Tumeric adds tons of bright yellow color, and a bit of flavor. But if you don't have it in your collection yet, I guess you can omit it. With tumeric I could go either way.
Uh...this is not the greatest photo, but you get the idea. Yellowy!!
My 9 year old gives it two thumbs up and 4/5 stars! Husband says it's my best creation yet!! They love the chicken's texture, which comes from marinating in acidic yogurt all day.Give it a try!
Oh and yes, we do eat on paper plates. Most nights of the week. (I have 7 kids... what can I say?)
Yellow Curry Chicken
Into the crockpot for 8 hours, low heat (4 hours on high):
- chicken 1 1/2 lb (boneless, skinless breast or thigh meat)
- cauliflower 1 small head chopped (potatoes work too!)
- onion 1 small sliced
- carrots 4-6 sliced
- plain yogurt 1 1/4 cup
- garlic 2-4 tsp crushed or minced
- buttery spread 1/2 c (Smart Balance, Canola Harvest)
- cornstarch 2 Tb
- kosher salt 2 tsp
- black pepper 1 tsp
- sugar 2 Tb
- curry powder (yellow) 3 tsp
- cayenne pepper, to taste
- tumeric 1/2 tsp
- raisins 1/2 c
- water 1 c
- cilantro (produce aisle) 1/2 c finely chopped
To make life easier, add chicken straight from the package (no cutting) and break it up before serving. I also chop frozen chicken into large chunks for a rustic feel.
