Indian Curry Chicken in the Crock

I experimented with a new recipe I found at A Year in Crockpotting  website tonight.  For some odd reason, I chose the Indian Curry Chicken with its unusual mixture of eggplant, sweet potatoes, curry, coconut milk — definitely not my usual mix of ingredients.  And it was . . . . . . . . . . . not bad, not bad at all.

The curry smelled wonderful while cooking, but when I test-tasted it right before serving, it tasted like  . . . . . . .nothing.  It is hard to taste bad when something tastes like nothing.  I ended up adding another teaspoon of curry and 1/2 teaspoon each of cumin and coriander.  Finally, Sid and I added salt which did wake it up a bit and made it taste like any dish I might get at an Indian restaurant.  If I were to make this again, I would definitely add salt and some red pepper of cayenne pepper to give it a little bite.

Sid ate two big platefuls.  Lincoln gobbled his small bite down with his nose wrinkled up all the way to his eyebrows and many gulps of water so he could get to the macaroni and cheese.  Sidney ate his in a less dramatic fashion so he too could get to the mac and cheese.  I didn’t have the heart to make the girls take a bite of theirs.  It will be interesting to see if the flavors of the leftovers meld and intensify overnight.

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