Thursday, January 6, 2011

Chicken Curry in the Crock Pot


  • can of coconut milk
  • 4-6 frozen skinless, boneless chicken breasts
  • 1 8 oz can tomato paste
  • 4 T curry powder
  • 1 t ground coriander
  • 1 t ground cumin
  • 1 t peeled and grated ginger
  • few dashes of Tobasco
  • 1 yellow onion. chopped
  • 6 cloves of whole, peeled garlic
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 3 large russets, sliced thick, skins left on
  • 4 carrots, chopped roughly
  • 1 cup frozen corn
  • 2 cups low sodium chicken stock


Mix together in a small bowl: spices, coconut milk, Tobasco sauce, and tomato paste. Pour into the bottom of a crock pot. Add the chicken, tossing a few times to coat it nicely. Layer the remaining ingredients on top of the chicken. Pour chicken stock over the veggies, add a little salt and pepper.

Cover and cook on low for 7-9 hours, or on high for 4-6. About halfway through, toss everything to coat the veggies, etc, and gently toss again before serving. Season with salt and pepper. Serve over brown rice.

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