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Indian Simmered Chicken in A Crock-Pot
| Ingredients | |||
| 3 | pound | chicken, cut-up | |
| 1 | each | onion, sliced thick | |
| 3 | tablespoon | curry powder | |
| 1 | each | peas, frozen, small package | |
| 1 | cup | rice, long-grain | |
Directions: | |||
| Arrange onion slices in the bottom of the pot. Rub curry powder over the chicken pieces. Arrange the chicken on the onion. Add water half way up the cooker. Place the lid on the pot, turn to high and heat for 1 hour, until liquid comes to a boil. If you wish to eat six hours later, turn to low. If you wish to eat in 3 to 4 hours, leave on high. After cooking, drain and reserve the juice from the pot. Thicken and use it for a sauce or refrigerate for soup later. Cook a pot of long grained rice in chicken broth or bouillon. Toss in a few frozen peas, place chicken pieces on top and sprinkle with parsley. VARIATIONS: italian: Substitute italian herbs for the curry. Prepare a plain batch of pasta, open a jar of pasta sauce and serve with the chicken. HUNGARIAN: Use pepper, nutmeg and salt in place of the curry. Cook egg noodles, sprinkle with paprika and serve with the broth from the chicken and sour cream. TEX-MEX: Try chili powder instead of curry on the chicken and serve with cornbread and plain rice. | |||
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