Crock Pot Chicken Curry
Cooking Steps
1) Simply add all ingredients to a crock pot, plug in and put on desired setting (I used high because I wanted the meal ready is less than 4 hours) return in a few hours to an aromatic Indian spiced kitchen and a delicious chicken curry dish ready for you to devour!
Serves 4
4 hours
This is a Non-Dairy Recipe
Ingredients
- 1 tsp of coconut oil, 6 skinless, boneless free range chicken breast halves chopped up into bite sized pieces
- 1/2 cup of onions finely chopped, 3 cloves of garlic minced,
- 3 cups of vegetables of your choice ( I used cauliflower, broccoli, and carrots, but anything would work)
- 1 sweet potato peeled and cubed, 1 15 oz can of organic unsweetened coconut milk
- 1/4 cup of chicken stock, 1 tsp of curry powder, 1/4 tsp of cumin
- 1/2 tsp of ground cinnamon, 1/2 tsp of paprika, 1/2 tsp of coriander
- 1/4 tsp of chili powder. a pinch of cilantro used for garnish ( fresh is preferred, of course I didn’t have any so I used dried)
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5 Responses to “Crock Pot Chicken Curry”
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I added some tinned coconut milk which made it creamier. Lovely
Wish I could say the same for this dish. The flavors were kind of bland and it turned out really mushy. I may have cooked it on high for too long but I did as the directions said for 4hrs.
This was a little too bland for my taste. I added red curry sauce, ginger and lemongrass but it was still bland. It’s too bad, this one had potential.
Loved it! It’s like a stew/soup. I think it will become one of my go to comfort soups.
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