Monday, June 5, 2017

Crock Pot Chicken Curry

This was pretty good.  We should make it again.


1 medium – onion
2 medium – carrot
2 clove – garlic
1 medium – bell pepper, green
1 medium – bell pepper, red
1 pound – chicken breast
1/4 cup – tomato paste, canned
1 cup – coconut milk
1 teaspoon – salt
1/8 teaspoon – black pepper, ground
3 teaspoon – curry powder
3 teaspoon – garam masala spice

Serve With:

1 cup – brown rice, raw
2 medium – mango


Peel and chop onion and carrots. Mince garlic, chop bell peppers, and cut chicken into cubes.

Add onion and carrots to the bottom of your slow cooker; add in garlic and peppers, then place chicken on top.

In a medium bowl, whisk together tomato paste, coconut milk, salt, pepper, curry powder, and garam masala.

Pour sauce over chicken and veggies, place lid on slow cooker, and cook on high for 3 -4 hours (or on low for 5-6 hours) until veggies are tender and chicken is no longer pink.

About 1/2 hour before serving, cook rice according to the package directions.
Serve curry over brown rice with mango slices on the side.

To cook perfect brown rice, try using a pressure cooker! Also, frozen mango will work just as well if fresh is no longer in season.

If you want to add more spice you can do a couple of things:

Add more curry powder
Chop a few jalapenos with the seeds and add to the veggie mix.

This recipe as is not spicy, which is perfect for most kids.  Even my almost 1 year old loved it.

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