A hot, hearty meal that takes less than 10 minutes to assemble? Count me in!
Ok, so maybe it’s not an authentic curry, but it is delicious. And by using a slow cooker to lock in moisture, you get the most tender, juicy chicken without relying on the usual fat, oil or extra calories from the skin.
Crock-pot Chicken Curry
- 4 fresh chicken breasts
- 1 small bag baby carrots
- 1 onion, diced
- 1 small bag frozen peas
- 1 medium-sized potato, cubed
- 1 bell pepper, cored and sliced
- 1 clove garlic, minced
- 1 can coconut milk (plus 1/2 can water)
- 1 tsp curry powder
- 1 tsp cumin powder
- 1/2 tsp ginger (fresh is best, but powdered works)
- Sprinkle of coriander seeds
- Salt and pepper, to taste
- 1/2 cup fresh cilantro, chopped
- Brown or white rice, cooked according to directions
- Hot sauce or Sriracha (optional)
- After prepping veggies, put all ingredients (except rice) in crock-pot in no particular order (but I usually put the raw chicken towards the bottom).
- Turn crock-pot on low, and let cook for at least six hours or until chicken is cooked and vegetables are tender. Stir occasionally.
- Serve over a bed of white or brown rice, top with cilantro, and flavor with salt, pepper and hot sauce, as desired.