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What Is Crock-Pot® Chicken Curry?

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  • Written By: Lee Johnson
  • Edited By: John Allen
  • Last Modified Date: 28 August 2016
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Crock-Pot® chicken curry is chicken dish cooked in a slow cooker with a curry sauce. Any curry sauce can be used to create a Crock-Pot® chicken curry, including korma, coconut curry, and Jamaican chicken curry. The key elements of the dish are that it is a curry, with chicken, that has been cooked in a Crock-Pot® or other brand of slow cooker. Even though Crock-Pot® is a recognizable brand of slow cooker, the same results can usually be achieved with any other brand of slow cooker.

Using the most basic definition possible, a Crock-Pot® chicken curry is any curry dish involving chicken cooked inside a slow cooker. Slow-cookers are electronic devices that cook dishes over a low heat for a long period of time. Most of the time, a Crock-Pot® chicken curry takes around five hours to cook before it is ready to serve. Chefs can set the slow cooker to cook at a higher heat for a shorter period of time, but slow cooking allows more flavor to infuse into the meat.

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Most chefs will brown the chicken before adding it to a Crock-Pot® chicken curry. Meat has pores all over it, just like skin does, and the fat within it can be lost through these pores. Browning meat by shallow-frying it before cooking in a sauce can keep the fat in the meat, and therefore make it juicier when prepared. Slow cookers are specifically designed to keep as much moisture in the dish as possible, so most chefs are willing to take this additional precaution to prevent the chicken from drying out.

The specific sauce used for a Crock-Pot® chicken curry can differ wildly. Literally any type of curry sauce can be used, so the decision is usually made based on the chef or guests’ preferences. For example, some people prefer curries with a coconut milk base, and these can be made by combining coconut milk with curry paste and seasonings. Most chefs will include ingredients like peppers, onions, and garlic, and can add chili peppers to adjust the spiciness of the dish. These ingredients will often be blended to form a sauce before being added to the Crock-Pot® chicken curry.

Different types of curry can be made using a Crock-Pot®, so there is no defined taste for a Crock-Pot® chicken curry. Chefs should choose a type of curry to suit their guests’ taste, and adjust any ingredients accordingly. Most often, chicken stock will be added to a Crock-Pot® chicken curry just before cooking. Slow-cooking reduces the sauce considerably, so the flavors of even a watery mixture will condense and intensify over time.

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tigers88
Post 2

I have a great chicken curry recipe that was included in the cook book that came bundled with my crock pot. I had never really read through it before, but there are a lot of great recipes in there and a few things I would have never thought to make in a crock pot.

Just last week I made a great fish stew recipe that I found in that same cookbook. I have also tried some amazing lamb dishes and the best North African soup I've ever had. Crock pots are a lot more versatile than people give them credit for.

ZsaZsa56
Post 1

People often think of using a crock pot for soups and stews but they don't often think of ethnic cuisines when they think of slow cooking. It's a shame because the benefits of slow cooking enhance foreign cuisines as well as any other.

Case in point, chicken curry. I have made chicken curry the traditional way and also in a crock pot and I don't know why everyone doesn't use a crock pot. I love coming home from work to the smell of curry all over my house. The slow cooking process makes the chicken extra tender and it infuses it with all the complicated curry spices. Serve over rice and you have a delicious meal fit for an Indian prince.

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