Chicken Tater Curry is more like a robust, flavorful curry stew or soup. Thick and spicy with chunks of chicken, it’s a full meal all by itself.
This is essentially a very classic chicken soup foundation chock full of vegetables, pureed into a very thick soup/stew, and spiced up with green chiles and curry powder into a very robust, flavorful complete meal in a bowl. Personally, I found this to be an incredibly satisfying meal all by itself. It’s too thick to be called a soup and too thin to serve on a plate. You can serve it over rice – that’s what many would do – or just in a bowl by itself as I did.
When I made this basic recipe, I used just 1/4 cup green chiles and 1 tsp curry powder. Then I wanted more oomph, so I took it up to 3/4 cup diced chiles and 1 tbsp curry powder. You can make it even spicier – this recipe can handle it.
This is a recipe that you can throw extra veggies into. I tried adding some butternut squash, and it turned out great. You can also add extra chicken if you want it meatier. This also freezes well, so it’s becoming a recipe that I use when I have various vegetables that I need to use up.
Hope you like it!
- 2-3 boneless skinless chicken thighs
- 3 carrots
- 3 ribs celery
- 1 cup chopped onion (about 1 medium)
- 1 bay leaf
- ½ tbsp sage
- 4 cloves garlic, minced or pressed
- 3 cups chopped potato (about 3 medium-large)
- 1 tbsp curry powder or hot madras curry powder
- 1-2 tbsp Chicken Better Than Bouillon
- 1 cup wine or apple juice
- ¾ cup diced green chiles
- salt and pepper to taste
- optional: ½ cup sour cream, sliced green onions
- Slice carrots and celery. Put chicken in slow cooker and add veggies. Pour wine on top and add spices. Add enough water just to cover.
- Cook on low 4-5 hours or high 1-2 hours until chicken thoroughly cooked and veggies are soft. (Alternatively, rapid boil in covered pot on stove 20-25 minutes until chicken cooked.)
- Remove bay leaf & toss. Remove chicken, let cool and shred.
- Puree the vegetables. Stir the shredded chicken back in, then blend in the green chiles.
- Add salt, pepper, and additional curry powder to taste.
- If desired, stir in ½ cup sour cream (makes it richer, and of course more fattening).
- Serve in bowls and top with sliced green onions if desired.
This is essentially a very classic chicken soup foundation chock full of vegetables, pureed into a very thick soup/stew, and spiced up with green chiles and curry powder into a very robust, flavorful complete meal in a bowl. Personally, I found this to be an incredibly satisfying meal all by itself. It's too thick to be called a soup and too thin to serve on a plate. You can serve it over rice - that's what many would do - or just in a bowl by itself as I did.
When I made this basic recipe, I used just ¼ cup green chiles and 1 tsp curry powder. Then I wanted more oomph, so I took it up to ¾ cup diced chiles and 1 tbsp curry powder. You can make it even spicier - this recipe can handle it.
This is a recipe that you can throw extra veggies into. I tried adding some butternut squash, and it turned out great. You can also add extra chicken if you want it meatier. This also freezes well, so it's becoming a recipe that I use when I have various vegetables that I need to use up.
Hope you like it!
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