Easy Chicken Curry Recipe

A little cheating with a store-bought curry paste

Alright, no one has time to go all-fresh all of the time, and I just love this chicken curry recipe. It is so simple and so flavourful, slow-cooked in the crock-pot, it has become a favourite comfort food and I make it regularly.

This recipe calls for boneless, skinless chicken breast, but I am equally happy with thighs or legs, especially when my budget is tight. (Just remove the bones near the end of cooking).

Ingredients

1 large chicken breast, skinned, boned and cut in chunks
1 large potato, cut in small cubes
1 small onion, finely chopped
3 garlic cloves, finely chopped
half a small carrot, chopped very fine
1/4 - 1/2 cup chicken stock (vary for desired wetness of curry)
4 - 5 tbsp Patak Curry Paste
Fresh Cilantro, handful, finely chopped - add during last hour or two of cooking time

Cooking Method

Throw everything in the crock-pot, give it a stir and let it go!
Cook on low for 8 - 10 hours, stirring once or twice in the last hour or so to blend the consistency and add more chicken stock if you prefer a wet curry

I prefer a dry curry, served with basmati rice.

For a great leftover lunch to take to work or school: mix the curry and rice and scoop a few spoonfuls onto a tortilla wrap, folding it up like a burrito. Wrap in tinfoil and heat in a toaster oven for 10 - 15 minutes at 400 degrees. Peel back the tinfoil and eat it like a wrap. Delicious and convenient!