Sunday, May 20, 2012
Crock Pot Curry Chicken
Earlier last week, I made Curry Chicken for dinner via the wonderful Crock Pot. I had a random can of cocunut milk in the fridge and wondered what I could do with it. I've been wanting to use the crock pot lately to have a week's worth of meals, so I thought of the Indian seasonings that I have and said to myself, "What about Curry Chicken?" I looked up a few recipes and put something together.
3 boneless chicken breasts (mine were thawed)
1/2 of an onion
1 bell pepper (I used a red bell pepper)
2 celery stalks
1 can of coconut milk
1 can of spaghetti sauce (it should have been a can of tomato paste, but I didn't have any)
2 tsp of cumin
2 tsp of turmeric
1 tsp of pepper
1 1/2 tsp sea salt
Creole seasoning (or salt & pepper) to season chicken
2 sweet potatoes (cubbed)
2 cups of carrots
1/2 cup of chicken broth
1 1/2 cups of brown rice
1 tsp of cornstarch
cilantro for garnish
1. Cut chicken into 1 inch cubes. Season lightly with Creole seasoning or salt & pepper. Sit aside.
2. In a food processor or blender, place onion, bell pepper, celery stalks, coconut milk, spaghetti sauce/tomato paste, cumin, turmeric, pepper, and salt. Puree together.
3. Place cubbed chicken in the bottom of crock pot. Place sweet potatoes and carrotts on top and pour chicken broth over the 3 ingredients.
4. Pour curry sauce over chicken and vegetables. Stir lightly to make sure the sauce travels to the bottom of the crock pot.
5. Turn crock pot on low and cook for 6-8 hours. (I'm usually gone to work for about 10 hours so my dish usually cooks on low for about 10 hours.)
6. When you return home, mix cornstarch in mixture 1 hour before serving.
7. Cook a pot of brown rice to serve with curry chicken.
8. Serve curry chicken over rice and garnish with cilantro if desired. Enjoy!