Thursday, January 5, 2012

Crockpot Chicken Curry


I am often experimenting with different curry recipes to find one close to my husband's favourite restaurant dish. This is one I came up with on my own after looking at several different recipes, and it's a winner for me and my husband. I think it's one of my new favourite meals. It makes the house smell SO good. This is also gluten free.

Chicken Curry

3-4 large chicken breasts, cut into 1 inch cubes
1 28 oz can diced tomatoes with juice
1 small can tomato paste
1 400 ml can coconut milk
1 tbsp curry powder
1 tbsp garam masala
1/2 tsp red pepper flakes
1/2 tsp cumin
salt and pepper
pinch of cayenne pepper
1 tsp freshly grated ginger
2 garlic cloves, crushed
1 onion, diced finely

Saute onion, garlic, ginger, and red pepper flakes for a few minutes in a tablespoon of oil. Add everything to the crockpot and cook on low for 5-6 hours or until chicken is done. Serve over jasmine or basmati rice and naan bread.

1 comment:

Jenny - Small town Hippies said...

Wonderful!
I've remember you linking to a recipe that you turned into a slow-cooker recipe..thanks for posting this. :)

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