The best way to make Curried Chicken, is to start it the day before. I thawed 2 packages of chicken thighs, took off all skin and cut off all fat but left the bones intact (that's where all the flavour is). Mixed up the marinade and chicken and left it over night in my fridge. I used my slow cooker again, but you could use a dutch oven and cook this on your stove top just as easily.
|It's hard for me to give measurements for the ingredients because I have always eyeballed everything.|
|All mixed up and ready to go in the fridge overnight.|
- Canola oil (3 tbsp)
- minced garlic (1 heaping tbsp)
- onion salt (1 tbsp)
- crushed chilies (approx. 1 - 2 tbsp, depending on preference)
- Curry seasoning (about 3 tbsp)
- half salt
The next day, you will take the curried chicken from the fridge and in my case, I placed it in my slow cooker. I added low sodium chicken stock to it (to almost cover the chicken) then set it on the 6 hour setting. You can also bring it to boiling on your stove, then turn it right down to simmer for several hours.
|Just to show you how much chicken stock I added.|
During the last half hour of cooking, I made a couple of sides to go with it. For the coleslaw, I used the store packaged kind (you find it with the bagged lettuce). There are carrots in it, but relax Phase 1 Pooners, it's not enough to jeopardize you in anyway.
For the coleslaw you will need:
- one 16 oz pkg of cole slaw, or 1/4 head of a large cabbage finely sliced
- 1/4 cup of red wine vinegar
- 2 tsp. of Splenda
- 2 tbsp of canola oil
- 1 tsp of half salt
- pepper to taste
My second side was Garlic Broccoli. Basically, I just put broccoli, half salt, pepper, minced garlic and crushed chilies into a large skillet with a touch of olive oil and sauteed until al dente.
|Broccoli getting ready to be cooked up!|
|This really was quite yummy:)|
And I have left overs for lunch tomorrow!