*  Exported from  MasterCook  *

                  Indian Simmered Chicken in a Crock-Pot

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Crockpot                         Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Chicken -- cut-up
   1      large         Onion -- slice thick
   3      tablespoons   Curry powder
   1      small   Pk    frozen peas
   1      cup           Long-grain rice

  Arrange onion slices in the bottom of the pot.  Rub curry powder over  
the chicken pieces.  Arrange the chicken on the onion.  Add water half way 
 up the cooker.  Place the lid on the pot, turn to high and heat for 1  
hour, until liquid comes to a boil.  If you wish to eat six hours later,  
turn to low.  If you wish to eat in 3 to 4 hours, leave on high.  After  
cooking, drain and reserve the juice from the pot. Thicken and use it for  
a sauce or refrigerate for soup later. Cook a pot of long grained rice in  
chicken broth or bouillon. Toss in a few frozen pea, place chicken pieces  
on top and sprinkle with parsley. VARIATION-ITALIAN- Substitute Italian  
herbs for the curry. Prepare a plain batch of pasta, open a jar of pasta  
sauce and serve with the chicken. HUNGARIAN-Use pepper, nutmeg and salt in 
place of the curry. Cook egg noodles, sprinkle with paprika and  serve 
with the broth from the chicken and sour cream. TEX-MEX-Try chili  powder 
instead of curry on the chicken and serve with cornbread and plain rice.
 




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