Tuesday, May 03, 2011

Deadline Recipes :: Crockpot Chicken Noodle Curry

When The Pink Heart Society editor Jenna Bayley-Burke has some serious writing to do, she turns to her trusty crock pot for help. But a family can only eat pot roast so often...
In my house, the crock pot is for pot roast and split pea soup. We've tried other recipes, but always wind up ordering pizza. Until...I dreamed this little number up.

It is easy enough for kids to prep. No joke. You need a crockpot, frozen chicken thighs (boneless, skinless) a can of coconut milk, a jar of curry sauce, and a box of rice noodles.

What an unappetising picture!

Turn the crockpot on low, drop in the chicken thighs (5 or so) pour the curry sauce over, add the coconut milk, cover and ignore for the day.

6 or 8 or 10 hours later, stir the curry...the chicken shreds itself!

Submerge the rice noodles...wait 10 minutes...or 40. Whenever. And voila! Chicken and noodles!

I know, I know...the kids eat curry? Yes, happily - even my pickiest one. Because I use mild curry. But, it's fantastic with pretty much any kind of curry. And if your careful about the jarred curry sauce? Gluten free. Can't beat it.

You can find jars of curry sauce in the Asian food section of the grocery store...I found this one at Albertsons!

Jenna's spinning a new tale right now. Until it's ready, be sure to check out her latest. Private Scandal is ripe with secrets, sass, and sensational sex. Keep up with Jenna's spin on things on her website & blog

1 comment:

  1. What kind of curry sauce? Thai I'm assuming?

    We usually eat Indian curry - we had hot curry last night. Chicken, tomatoes, spinach, onion, cilantro, curry paste, yogurt. With basmati. Soooo good. But yours sounds easier!