I never really got into the crockpot trend but now I’m hooked! Being able to put an entire meal together before I leave for work and then come home to a house full of awesome smells is the best.
Josh and I love Indian food but never really take the time to make it ourselves. This slow cooker chicken curry is so easy and is chock full of nutritious ingredients. The coconut milk adds a slight sweetness and perfect creamy texture. For an extra “kick”, top this dish with pickled jalapeños.
1. Combine coconut milk, tomato sauce, chicken broth, curry powder and salt in a crockpot.
2. Add diced chicken breast.
3. Stir in diced onion and sweet potato.
4. Top with garbanzo beans and toss mixture with tongs until fully combined. Cover crockpot and cook on low for 8 hours or on high for 4 hours. Adjust seasonings as needed.
5. Serve mixture over brown rice and top with fresh cilantro.
Slow Cooker Chicken Curry
Serves 6
All you need:
1 (14 oz.) can coconut milk
1 (15 oz.) can tomato sauce
1 cup chicken stock
2 tablespoons curry powder
1 teaspoon salt
1 pound boneless, skinless chicken breast (I used Smart Chicken), diced
1 yellow onion, diced
3 medium sweet potatoes, peeled and diced
1 (15 oz.) can garbanzo beans, drained and rinsed
Fresh cilantro, for garnish
All you do:
1. Combine coconut milk, tomato sauce, chicken broth, curry powder and salt in a crockpot.
2. Add diced chicken breast.
3. Stir in diced onion and sweet potato.
4. Top with garbanzo beans and toss mixture with tongs until fully combined. Cover crockpot and cook on low for 8 hours or on high for 4 hours. Adjust seasonings as needed.
5. Serve mixture over brown rice and top with fresh cilantro.
Adapted from: The Lemon Bowl