My sister actually came across this recipe for Slow-Cooker Chicken Curry a few years ago and it has been a favourite ever since. We do eat a lot of Jamaican style curry when my husband cooks, and when I cook curry I tend to go with a more Asian style. This is a nice break from the usual curry for us and is easy to put together quickly on rushed days. I do think the flavour is reminiscent of a Canadianised Butter Chicken more than a traditional curry though – very tasty! We always serve over rice.
I was surprised when I checked out the Kraft Website at just how close my curry turned out to the one they have pictured. They call for 10 bone-in chicken thighs, and I do normally enjoy my Jamaican style curry with dark meat but I’ve found that this recipe goes much better with the white meat. You could also swap the cream cheese for Coconut milk, the salsa for a can of tomatoes etc… It’s easy to adapt if you are missing an ingredient and don’t want to run to the store.
- 4 bone-in chicken breasts, skin removed
- 1 jar (650 mL) thick and chunky salsa
- 1 onion, chopped
- 2 Tbsp. curry powder
- 1/2 cup (1/2 of 250-g tub) Cream Cheese
- Place chicken in slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.
- Cook on LOW 8 to 10 hours (or on HIGH 5 hours).
- Transfer chicken to platter; cover to keep warm. Add cream cheese spread to slow cooker; whisk until cream cheese is melted and sauce is well blended. Spoon over chicken.
- Tip: The heat of your salsa will affect the heat of the curry. I prefer Medium salsa with this recipe as Hot overpowers the curry flavour. Mild might be good if you have children who do not like spicy heat.