Half Homemade: Yellow Chicken Curry in a Crockpot

[malkingrey]

(Not so much a curry as a curryoid object, but simple and good.)

• 1 jar Roland's yellow curry paste, or whatever yellow curry paste you happen to like

• 1 or 2 pounds boneless skinless chicken thighs, depending on how many people you're feeding, cubed

• 1 or 2 onions, ditto, chopped (How finely? Depends on how big you want your onion bits, and how energetic you feel. If you like recognizable pieces of onion, dice them by hand. If you want your onions more thoroughly cut up and adding texture to the sauce, or if you're too tired or too lazy to chop them up by hand, run them through the food processor with the chopper blade.)

• 1 can Roland's coconut milk, or other brand you happen to like, so long as it's the cooking kind and not the kind you buy to put into mixed drinks. And the "light" cooking kind doesn't work so well, either.

Put the onions and the chicken into a crockpot. Add the curry paste. Cook on low for 5-6 hours, or on high for about three -- and a while longer isn't going to kill it, either way. Start it at noon and it'll be ready for dinner if you cook it on high. Or start it in the morning and cook it on low.

About 30 minutes before you plan to eat, start some white rice going by your preferred method (mine's a rice cooker.) Open the can of coconut milk and add it to the crockpot to cook for the last 30 minutes.

Serve curry over rice.

Note: most crockpot chicken recipes work better with boneless thighs than with breast meat.