In an effort to find yet another way to use apples from my enthusiastic picking trip (I’ve even given dozens away and STILL have apples), I decided to put them to savory use. I pulled out my trusty slow cooker, some root veggies and potatoes and a half chicken from the freezer and got to work mixing up a curry dish that made the house smell heavenly and reminded me of my dear friend Fatima who had to head back to Tanzania to help her father. If you are one of those people who fears curry because of its aroma, please, give this recipe a try—It will warm your spirit!
We saved half of the chicken meat to put on Asian inspired chicken salads the next day—I’ll post that recipe soon!
Slow Cooker Curried Chicken & Apples
- Half bone-in chicken (Valley View Farms)
- 4 small potatoes (Strawberry Acres)
- 2 medium apples(Strawberry Acres)
- 1 large carrot (Jett’s Natural Produce)
- 1 leek or small onion (Pure Sprouts)
- 2 stalks celery (Jett’s Natural Produce)
- 1 T. olive oil
- 2 T. curry powder
- salt & pepper, to taste
- 1/2 c. plain yogurt (Klein Farms)
- 3 scallions, optional (Jett’s Natural Produce)
- handful bean sprouts, optional (Pure Sprouts)
- spicy roasted chickpeas, optional (Cardamom & Curry)
- Chop potatoes, apples, leek or onion, celery and carrot into 1.5″ pieces.
- Mix chopped veggies in bottom of slow cooker.
- Sprinkle with 1 T. of curry powder and salt & pepper, then stir.
- Brush olive oil on both sides of chicken, then rub in remaining 1 T. of curry powder.
- Place chicken on top of vegetables in slow cooker and cook on low heat for 8 hours.
- After 8 hours, remove chicken and vegetables from slow cooker with a slotted spoon.
- Whisk plain yogurt into juices in bottom of slow cooker until smooth.
- Remove chicken from bones, if desired.
- Pour sauce over chicken and vegetables to serve and top with scallions, bean sprouts and/or roasted chickpeas.