Recipes
Tender Chicken Curry in the Crock Pot
Prep time:
20 minutes
Prep notes:
Cook on low in Crockpot
Cooking time:
480 minutes
Yields:
4 people
Ingredients:
Add to Crock Pot:
2 pounds boneless, skinless chicken thighs cut into 1 inch pieces
1 can coconut milk (I use this brand because the cans are BPA free)
1/2 cup vegetable broth
1 onion, diced
1 Tbsp. olive oil
2 Tbsp. curry powder
2 tsp. garlic powder
1/2 jar tomato paste
1/2 piece of fresh ginger, sliced
2 tsp. Herbamare
1/2 tsp. cayenne pepper
juice of 1 lime
pepper to taste
Directions:
Pour coconut milk, vegetable broth and olive oil into the base of the crock pot. Next place the chicken, onion, ginger, spices, Herbamare, pepper and lime juice into the crock pot. Use a large spoon, to thoroughly mix all ingredients together. Cook on low heat for 8 hours.
Serve hot over rice.
Notes:
This is what Laura shared about her recipe.
"I had no intention of posting this recipe. Honestly, I just threw this recipe together this morning hoping it would turn out for dinner. It was a cold January day and I was in the mood for a meal that had a little kick to it. I crave warm spices in the winter months.
Turmeric, found in curry powder, is an anti-inflammatory and is surprisingly high in iron. Both onions and garlic are rich in antioxidants, Vitamin C and have antibacterial and antiviral properties. I love cayenne pepper and ginger because they are known to boost immunity and help fight off the flu.
My husband raved about this dish. He told me I must post it. It really was quite tasty and I will definitely be making it again because it was soo easy to make!"
I found this great Gluten Free Recipe on Laura's Gluten Free Pantry site.
Credit:
http://laurasglutenfreepantry.com/2012/02/tender-chicken-curry-in-crock-pot.html