Chief Klink’s Crockpot Curry Chicken
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65th Air Base Wing - Refueling Airplanes - Refueling Airmen
Ready - Forward - Now - www.lajestv.com
Chief Klink’s Crockpot Curry Chicken Serves a large group of hungry Airmen - also good for leftovers!
Guest Chef: CMSgt David Klink, Command Chief
Cooking in a crock pot has great benefits: Slow cookers are inexpensive to buy, economical to use, it is a healthy method of cooking because no added fat is necessary, allows for using inexpensive ingredients like cheaper cuts of beef brisket, pork shoulder and chicken thighs, it’s easy and the results are tasty!
Ingredients: (amounts are approximate)
3 lbs frozen chicken pieces, bone in
1/3 brick (Curry Sauce Mix) curry paste
8 medium potatoes
6-8 small onions
Lots of garlic salt
Jalapeno peppers ---approximately 1/3 of a 12 oz jar plus 1/3 liquid from jar
Cut potatoes (skin on) in big chunks
Cut onions in similar size large chunks (big pieces keep the onion from liquefying)
Fill bottom of pot with onion chunks
Add garlic salt and curry
Put potato chunks in pot
Add frozen chicken parts
Add enough water to pot (no more than ½ of the pot)
Cook on high for four hours or low for 8 hours.
Meal is done when the chicken falls from the bone and the potatoes are soft.
Remember not to lift the lid during the cooking process! Only lift the lid to taste about an hour before serving. At this point you can add other seasonings such as salt, pepper and crushed red pepper.
Serve over rice. Enjoy!