Today, I made gluten-free chicken curry in the slow cooker for three hours then transferred it to a roasting pan in the oven (to get that thick roasted quality I love in stews). I wanted to use two smallish whole chickens but couldn’t find a recipe that used uncut chicken pieces, so I modified some recipes to come up with the one below. The ingredients reflect what I had on hand.
2 small whole chickens (3 lbs each)
2 red potatoes, quartered
3 russet potatoes, quartered
1 can garbanzo beans, drained
1 small can diced tomatoes
1/2 red onion, sliced
2 carrots, sliced
1 can coconut milk (about 13 oz)
1/2 cup gluten-free chicken stock
1 tsp. salt
3 tbsp red curry
1/2 tsp cumin
2 cups frozen peas
Put vegetables, garbanzo beans and tomatoes on bottom of a crockpot. Toss gently. In separate bowl, combine coconut milk, stock and spices, then mix well. Add chickens side by side in crockpot, then pour the coconut milk mixture. Cook on high for three hours.
Preheat oven to 225 deg. Turn off crockpot and cut chicken pieces. Layer chicken pieces on bottom of big roasting pan, then pour all the sauce including the vegetables, etc, on top. Cook and forget for another 5 hours. Add peas and heat through another hour.
Serve over rice. Enjoy! Makes 15 servings
Note: The reason for the slow cooker going for three hours is it’s an ideal length of time to cook the chicken during our three-hour block of church. That way, I don’t have to cut up raw chicken (not my favorite thing to do) but still have separate pieces in the curry. I added the roasted finish because the sauce turns out more stew-like.