Slow Cooker Curry: Java Chicken Curry
Today I am hyper busy so I’m making a Slow Cooker Curry – Java Chicken Curry to be specific, from a handful of ingredients and will pop them in the slow cooker to be ready when we get back from work and study.
Japanese people love their curry so much that you can buy a variety of curry roux from the your next-door supermarket. You can even buy a set of curry vegetable basics which includes potato, carrots and onions. Today, I’m using potatoes sent by my boyfriend’s mom from Hiroshima, leftover carrots from yesterday’s Chikuwa sesame salad, and onions from a week ago. Don’t fret if I’m going to use a read-made curry roux from House. You can totally substitute yours with curry spice roux from scratch.
Paula Lapizar
Chemical Engineer. Daughter. Sister. Lover. Tree-Hugger. Bargain Hunter
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| Prep Time | 15 minutes |
| Cook Time | 8 hours |
| Servings |
people
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Ingredients
- 1 pc onion
- 1 pc carrot
- 4 pcs potato small
- 1 pc chicken breast 300 g
- 550 mL water
- 2 packs curry roux Java Curry by House
Ingredients
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Instructions
- Chop all the ingredients.
- Add water to the slow cooker pot and dissolve the curry roux mix.
- Arrange the vegetables in the pot.
- Chop the chicken into bite-size pieces but not too small and add it to the pot.
- Set the timer to cook for 8 hrs at low and serve with brown rice, salad, and sides,
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