Slow Cooker for Chicken Cooking with Kids – SO easy!
Background:
I love love love my slow cooker. There are so many benefits to using one – first, the house smells amazing all day while it is cooking; second – it does it all on its own and you don’t have to keep on checking – rarely will it overcook and never will it boil over ( unless you over fill it) and what comes out is soft, tender, succulent and delicious. And you can make healthy food with no frying, little to no oil or salt if preferred.
My background is South African – and since I spent my youth there, there is a large Indian population ( from India) residing there – and so curry has an influence in the cooking. Of course Indian curries come in many varieties – I find that I prefer the low spicy ones – but remember many meals where the redness of my father’s face matched the spicy sauces – and we all relished the heat heat heat in the dishes we made and ate. Alas those days are over and I find low spicy foods to be more fun – plus my grandkids like it that way too.
This is one of those easy recipes – put it in early in the morning and go about your day while it cooks on low, filling the house with great smells, so dinner is ready when you get home from work or play! Of course you MUST put on music – grandma music we call it – so that cooking is fun from start to finish! A little dancing, hopping around the kitchen – pausing to sing along – all part of the fun! How about Silly Kwela?Silly Kwela Sample
Chicken with Curry
Ingredients:
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces ( I will have my grandkids hold my hand while I cut these so they get the feeling and reward of cutting without the risk)
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1/2 teaspoon salt ( you could leave this out if doing a low salt meal – the tomatoes have salt in them)
- 2 onions, thinly sliced
- 4 cloves garlic, finely chopped ( you can use the already chopped garlic in a bottle but it’s not as pungent)
- 1 28-oz. can diced tomatoes with juice or puree
Directions:
1. Combine chicken, olive oil, curry powder and salt in slow cooker and toss to coat.
2. Sprinkle onions and garlic on top of chicken. Pour tomatoes and puree on top. Cover and cook on low for 6 to 8 hours.
3. Serve with steamed rice ( rice cookers do a great job and keep the rice warm for hours without mooshing or burning it)
4. We love to add as side dishes, Mrs. Ball’s Mango Chutney and sliced bananas
that have lemon juice squeezed on them to preserve their banana color as well as a sprinkling of golden raisins.
