Sunday Dinner, vol. 3

Today I served my simple chicken curry in the crock pot, brown rice and fresh Cuban bread.

Turn crock pot on high and use enough olive oil to coat the bottom of it. While the pot is heating. Get chicken ready. I used 6 smallish boneless, skinless breasts. You could use thighs or breasts with or without the bone. I mix curry powder to taste with enough flour, salt, pepper and sometimes a dash of garlic powder to coat the chicken. I recommend at least 2 tablespoons of curry. Coat the chicken in the flour curry mixture, and then add to the hot oil. If there is not too much of the flour mixture left, throw it over the chicken. Let cook for awhile, 20 minutes to an hour, whatever's convenient for you, I think that browning the curry before you add the tomatoes & water makes it even more flavorful. You can even use tongs to turn the chicken after they've been browned on one side. Then add a can or 2 of diced or stewed tomatoes and pour over chicken. Add about half a tomato can of water. I also peeled 2 large carrots and grated them in the cheese grater and stirred them into the sauce a little. Cook in crock pot for a couple of hours. Add some raisins about 10-15 minutes before serving. I used three of the larger individual snack size boxes. Serve over rice, with plenty of the sauce. It very hearty and homey.

In the past I have used diced green peppers.