{"id":20040,"date":"2014-06-06T00:30:56","date_gmt":"2014-06-06T04:30:56","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=20040"},"modified":"2014-06-05T19:42:15","modified_gmt":"2014-06-05T23:42:15","slug":"crockpot-curry-chicken-curry-chicken-stew","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2014\/06\/06\/crockpot-curry-chicken-curry-chicken-stew\/","title":{"rendered":"Crockpot Curry Chicken and Curry Chicken Stew"},"content":{"rendered":"

\"Curry<\/a><\/p>\n

Two for the price of one! \u00a0That’s what you get when you start this recipe in the crockpot. \u00a0It’s not very glamorous, but oh boy! does it smell and taste divine! \u00a0A simple list of ingredients \u00a0and a crockpot are all you need to make two delicious meals: Crockpot Curry Chicken<\/strong> and Curry Chicken Stew<\/strong>!<\/p>\n

First you need a can of coconut milk or coconut cream. \u00a0It needs to be a can, because the coconut milk “beverage” they put in cartons is all watery, and you need the high fat content of the canned stuff. \u00a0Trader Joe’s has both canned coconut milk and coconut cream, or you can try an Asian market or online. \u00a0Next thing you need is curry. \u00a0You can use curry paste; I just used curry powder and it was lovely. \u00a0You’ll need an 8-ounce package of mushrooms, any kind – I used regular button mushrooms, but shiitakes or creminis would be nice too, and give it a stronger flavor. \u00a0And last is this beauty:<\/p>\n

\"Chinese<\/a><\/p>\n

I buy it at the farmer’s market from a Vietnamese lady who tells me it’s called “Chinese broccoli”. \u00a0A little online research shows its real name is kai lan<\/a>. \u00a0Its leaves are like spinach, and its cooked stems have the consistency of asparagus. \u00a0If you can’t find it, use spinach instead…although the Chinese broccoli has a stronger, more bitter flavor.<\/p>\n

I made this with whole chicken legs – skin, bones and all – but I think next time I’ll try it with just boneless, skinless thighs. \u00a0Chicken skin in the crockpot is not a nice thing – we actually peeled it off before we ate the Curry Chicken the first night because it just seemed kind of rubbery. \u00a0But I think the skin and bones do add to the stock for the stew the next day, so it’s up to you. \u00a0Either way, you get two healthy, delicious meals out of one crockpot – you can’t beat that!<\/p>\n

Crockpot Curry Chicken<\/strong><\/span><\/p>\n

Ingredients:<\/p>\n