What's for Dinner Tonight?: Slow Cooker Chicken Curry
So one of my New Year's Resolutions was to learn to make one really good Indian dish. This curry would qualify, but it's so easy that I almost feel guilty crossing it off my list.
I threw this in the crock pot yesterday around 2-ish and then had to sit for four hours and smell it cooking - talk about torture! I served this with crusty French bread with garlic butter and my family loved it, maybe I will cross it off my list...
Slow Cooker Chicken Curry, courtesy of The Lemon Bowl on Pinterest
Ingredients:
1 pound boneless, skinless chicken breasts
1 medium onion thinly sliced
15 oz. can chickpeas - drained and rinsed
2 medium sweet potatoes - peeled and diced
1/2 cup coconut milk - light
1/2 cup chicken stock - low sodium
15 oz can tomato sauce
2 tablespoons curry powder - salt-free
1 teaspoon salt
1/2 teaspoon cayenne powder - optional
1 cup green peas - frozen
2 tablespoons lemon juice
Cilantro - optional garnish
Instructions:
In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.
Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.
Cook on low for 8 hours or high for 4 hours.
Stir in peas and lemon juice 5 minutes before serving.
Serve over rice and with plenty of fresh cilantro.
