Crock-Pot chicken curry is chicken dish cooked in a slow cooker with a curry sauce. Any curry sauce can be used to create a Crock-Pot chicken curry, including korma, coconut curry, and Jamaican chicken curry. The key elements of the dish are that it is a curry, with chicken, that has been cooked in a Crock-Pot or other brand of slow cooker. Even though Crock-Pot is a recognizable brand of slow cooker, the same results can usually be achieved with any other brand of slow cooker.
Using the most basic definition possible, a Crock-Pot chicken curry is any curry dish involving chicken cooked inside a slow cooker. Slow-cookers are electronic devices that cook dishes over a low heat for a long period of time. Most of the time, a Crock-Pot chicken curry takes around five hours to cook before it is ready to serve. Chefs can set the slow cooker to cook at a higher heat for a shorter period of time, but slow cooking allows more flavor to infuse into the meat.
Most chefs will brown the chicken before adding it to a Crock-Pot chicken curry. Meat has pores all over it, just like skin does, and the fat within it can be lost through these pores. Browning meat by shallow-frying it before cooking in a sauce can keep the fat in the meat, and therefore make it juicier when prepared. Slow cookers are specifically designed to keep as much moisture in the dish as possible, so most chefs are willing to take this additional precaution to prevent the chicken from drying out.
The specific sauce used for a Crock-Pot chicken curry can differ wildly. Literally any type of curry sauce can be used, so the decision is usually made based on the chef or guests’ preferences. For example, some people prefer curries with a coconut milk base, and these can be made by combining coconut milk with curry paste and seasonings. Most chefs will include ingredients like peppers, onions, and garlic, and can add chili peppers to adjust the spiciness of the dish. These ingredients will often be blended to form a sauce before being added to the Crock-Pot chicken curry.
Different types of curry can be made using a Crock-Pot, so there is no defined taste for a Crock-Pot chicken curry. Chefs should choose a type of curry to suit their guests’ taste, and adjust any ingredients accordingly. Most often, chicken stock will be added to a Crock-Pot chicken curry just before cooking. Slow-cooking reduces the sauce considerably, so the flavors of even a watery mixture will condense and intensify over time.