Corn Curry Chicken Wild Rice Stew

I made a curry thing that doesn’t look like barf! It’s all due to Will’s fancy new camera. I’m sure in bad lighting it could still look unappetizing.  Let’s not dare it to.


Will and I are about to celebrate five years of marriage and our epic 250 miles of paddle and portage honeymoon adventure with far too little time in the BWCA.

In the meanwhile I leave you with this wonderfully autumn “recipe” in which everything is a guess and you should make it your own.

Into the slow cooker I added:
1 onion diced
3 carrots diced
4 stalks of celery
Lots of minced garlic
Generous splash of apple cider vinegar
8 chicken thighs (bone in, skin off)
About 3T of curry powder
1 can of creamed corn
1 can of coconut milk
This ended up way too thick.  I added a bunch of liquid (milk, white wine, more vinegar, water etc) at the end of cooking.   I’d suggest starting out with two can’s of coconut milk or even just a cup or two of water.

Set the slow cooker for high for 4 hours (or was it 5?)

I boiled and drained 2 cups of wild rice.  But I ended up using only about half of it.

At the end I cut the kernels off 3 ears of corn directly into the mess.  I might have also added a bunch of chopped cilantro, but I can’t remember now.

I fished out the chicken bones while the corn warmed up.

That was it.  It made a boat load.  Enough to feed us for the week and freeze some for when we get back from our trip. 

Here is proof of the non-recipe nature of this stew.  This is the notebook I use to plan what to cook.  It’s what I use to help assemble a grocery list and then assemble the ingredients for cooking. It’s clearly not an exact science.

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1 Response to Corn Curry Chicken Wild Rice Stew

  1. Sounds yummy. Is Corn a brother to your old friend Kai?

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