Let your slow cooker do all the work for you. Combine Indian flavors to get a hearty Curry Chicken & Chickpeas. Utilize leftover basmati rice to add to your meal.
I love to make a wide variety of foods from all over the world. I'm always experimenting with new flavors and mostly get inspiration from restaurants that I eat at.
I just started eating curry over the past decade and enjoy it very much. My husband isn't a big fan, although by slowly introducing him to dishes like Beef and Asparagus Curry, he has begun to enjoy the flavors of India as well.
Over the past few years, I have tried a few curry slow cooker recipes. Each turned out quite bitter. This time I decided to cut the curry powder during the majority of the cooking time. I wanted just a tiny bit of curry powder to cook all day in the slow cooker.
By adding in the majority of the curry powder just before you’re ready to serve, it cuts out the bitterness that can form over hours of cooking on low. This Slow Cooker Curry Chicken & Chickpeas can feed an army and freezes well.
NOTE: If you’re looking for a vegetarian curry dish (not cooked in a slow cooker but cooked on the stove top) I'd highly suggest my Chickpea Curry.