Friday Feast of the Week #2

chickcur click pic for source

We love curry in the Hyggehus and this dish is fast, easy and spicy (just the way we like it)! I looked high and low for a quick way to cook basmati rice that doesn’t interfere with my stovetop cooking and I finally found one that is consistently good. You do it in the microwave, but don’t be afraid; it works!

Slow-cooker Curried Chicken and Tomatoes with Fool-proof Basmati Rice

Curried Chicken Ingredients:

1 package boneless chicken thighs

3-4 white onions, chopped

1 green pepper, chopped

2 Tbsp curry powder

1 tsp. ginger

21/2 tsp. minced garlic (or 3 cloves)

1/4 tsp red pepper flakes

1 can diced tomatoes, drained

1 cup sultana raisins

1/4 cup flaked, unsweetened coconut

1 tsp. garam masala

1/8 tsp. coriander

1 tsp. sugar

1 tsp. ketchup


Brown chicken pieces in a bit of margarine or butter. Remove and place in slow cooker (crock-pot). Saute onions and green pepper with 1/4 cup water, garlic and spices. Add tomatoes, raisins and coconut. Pour over chicken in crockpot. Add ketchup and sugar (water may also be added if mixture appears too dry). Cook on high for 3 hours and low for 1 hour, or on low for 7-8 hours. Serve with Basmati rice (see below) and mango chutney.

Fool-proof Basmati Rice


2 cups basmati rice

3 cups cold water

1 tsp. butter or margarine


Rinse rice, 1 cup at a time and drain as much of the water off as possible ( I use a metal sieve and shake the rice to get the water and starch off). Put rice in a 3L Corning Ware or Pyrex dish. Add tsp. of margarine. Pour over 3 cups water.

Place uncovered in microwave. Heat on High Power (10) for 15 minutes. Put the cover on the dish and heat on High Power (10) for another 5 minutes. Let stand, covered for a further 5 minutes.

Fluff with a fork and serve with Curried Chicken (above) or your favourite dish.


27 thoughts on “Friday Feast of the Week #2

  1. Don't eat meat – but like the look of this. Might do it with quorn “chicken”Just had something for lunch I haven't had for years. I discovered I still like it. Tahini and soya sauce sandwiches. Great with spring onions – but on this occasion with lettuce. (Just take a dollop of tahini and stir in a splash of soya sauce with a fork until it's a bit stiff, then stick it in a sandwich).


  2. Okay – I am laughing here, since my first 3 customers are men!R.Jacob – Dinner is served!Dominic – I like tahini (have some in the fridge). I will definitely try that (not a spring onion fan unless they're stir-fried though).Let me know if you make it with “quorn” – we're trying to get off chicken – only eat that and fish.Brian – It IS early, but hold off and have it for dinner! Kat


  3. Sounds yummy! And the rice sounds so easy I think even I could manage it. All I have to do now is work out those pesky cups!Deptford market is a bit rough-like something from Dickensian times-it is all the more fun for that though!


  4. ooooooh, I love curry!I love it so much I traveled to India July 2007 just to taste the regional differences.When I returned home (after 2 weeks), my BF said I smelled of curry!LOLI will try your recipe soon.In the meantime, let me just lean over with my spoon and…..


  5. I've never eaten a “Curry” dish that I know of. I'm not sure if I would like it or not,,, but it sure looks good. Wish I lived next door, than I could drop in for a taste and test party. Hubby doesn't like anything toooo spicy, so I get my spicy food in restaurants. I like spicy.


  6. Gramma Ann – If you like spicy, you'll like this, but if you're new to curry, then you should cut it in half for this recipe. I wish you were nearby too. I wish everybody was nearby – we could rent a hall and have a big feast of taste-testing recipes!Kat


  7. Sarah – you fill the cup with the rice (use a dry measuring cup – plastic or tin) and level off with the back of a knife. Wet ingredients you measure in a liquid measurer – glass or clear plastic with the markings on the outside. End of lesson. (Hope you were serious.)Kat


  8. This looks really delish! I bought a rice steamer a couple of years ago for that reason…it was always taking up a burner on the stovetop!Never tried it in the microwave…now I'm intrigued!


  9. Looks absolutely yummy Kat and very well photographed.I have just read about the shoes post. So funny and so true. Shoes don't do anything for me either – now if it was a good book. We have odd shoes hanging over overhead wires too. Why….?


  10. That really does look tasty. I'll try the curry for sure, but no microwave! Basmati a bit of a staple here though, so no problems. Thanks Kat, I love a new recipe.


  11. Protege – I'm so glad you like the Friday Feast feature! I've got lots of recipes to share.Betsy – You'll be surprised at how easy it is! I had a rice cooker and that didn't always work for me.Cathy – I can't take credit for the photo, just the recipe.Re: shoes on a wire – someone has presented the notion (myth? I don't know) that they are indicators of nearby drug dealers.Titus – If you're experienced with Basmati, more power to YOU! I think you'll enjoy the curry though.Karen – Oh, so doable. (I've done it tons of times).Kat


  12. GOSH I'm soooo HUNGRY!!! Why did I read this NOW! Can I come over…or better yet…is there any way for you to send a sample via Blog ;)Hugs from Your salivating friend aka perfect specimen for Pavlov's experiments


  13. Looks delish but I cheat and use Curry Paste from India, it has all the ingreadients ready mooshed so all you need do is add the onions and chook! I've never put butter in the rice, must try it. @Dominic, you can make the same thing by substituting veg that absorb flavour like pumpkin, potato, egg plant or tofu squares. . still tasty! My bro is a vegan so I make quite a few curries with vegetable subs.


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