Chicken Curry
Posted in /Cooking/Entrees/Slow_Cooker on Saturday, April 15, 2017
This is one of the easiest chicken curry's to make and since its made in the slow cooker your whole house will smell wonderful after a full day away.
Ingredients
1 pound of chicken boneless & skinless (I used 1/2 breast & 1/2 thigh and it was fully frozen)
1 medium onion; thinly sliced
1 large can (15oz) chick peas - drained and rinsed
2 medium sweet potatoes
1 can light coconut milk
1/2 cup chicken stock
1 large can (15oz) tomato sauce (any spaghetti sauce will do)
2 Tbsp curry powder
1 tsp salt
1/2 tsp cayenne pepper
2 Tbsp lemon juice
Directions
1. In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.
2. Add chicken, onions, chick peas and sweet potatoes. Gently toss ingredients to ensure even coating of curry sauce
3. Cook on low for 8 hours, or high for 4 hours
4. Stir in lemon juice 5 minutes before serving
5. Serve over rice
Note
The recipe makes enough for approximately 6 servings, depending on how the chicken is distributed. I only placed 4 chicken breasts in the second time I made it and had 2 lovely vegetarian-esk bowls of the leftover sweet potato, chickpea & sauce which was served with quinoa as the protein.
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