Wednesday, April 29, 2015

Slow Cooker Coconut Chicken Curry

In an effort to use some frozen coconut milk I tried a new recipe for coconut chicken curry.  It was delicious!  I started with this recipe a friend had shared on Facebook and reduced the spices so my kids would eat it.  The best part is that it's a crockpot meal.  So easy!

First I took 2 pounds of chicken thighs from the freezer.  I used my kitchen shears to cut them into bite-sized pieces and trim off fat.  I put the pieces in to the crockpot along with:

  • 2 cups diced red & orange bell peppers (from freezer)
  • 1/2 diced yellow onion
  • 2 cups of baby carrot slices.
  • 2 cups of chopped tomatoes (from freezer)
  • 10 pieces of garlic, pressed
  • 1 cup coconut milk (from freezer)
  • 1 1/2 T curry powder
  • 1 t. cumin
  • 1/4 t. red pepper flakes
  • 1/2 t. salt
  • 1 t. coriander
I mixed it all together and it cooked on high for about 4 hours.  We ate it over rice and it made such a substantial amount that we almost had enough for a whole additional meal.  

I thought I'd share the recipe because it was so easy, yummy, and made great leftovers, too.


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