Our three children love the spicy flavors found in this Chicken curry recipe-Pot chicken curry. Add more or less curry depending on your taste preferences.
How to Make Ice Cream Bread—Just 3 Ingredients! Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Cover and cook on low for 4-5 hours or until chicken is tender.
Cover and cook on high for 30 minutes or until sauce is thickened. But the heat is most likely from the cayenne, rather than curry powder. You can adjust the cayenne according to your tastes. Do I have to use chicken breast, or can I use another cut? If you’re burnt out on chicken breast, try using chicken thighs for an extra-juicy version of this Crockpot chicken curry. What can I serve with this curry?
This is the perfect weeknight curry — it’s primarily comprised of ingredients you probably already have on hand: chicken, onions, garlic, pantry spices, heavy cream, and canned tomatoes. Wait, shouldn’t there be curry powder in this curry? Curry powder is simply a combination of various of ground spices, which are present in this recipe! This combination of spices will yield that familiar curry flavor, and it’s on the milder side. If you’re looking to kick up the heat, try stirring in some cayenne a little at a time. You can also use your favorite curry powder in this dish!