Get a taste of India with this easy Crock Pot Chicken Curry. Fast to put together and truly delicious. These warm rich flavors are calling for dinner!
Crock Pot Curry Chicken
3 chicken breasts - cut into quarters
1 medium sweet potato - peeled and diced
In a blender or food processor place:
1 (13 oz) can Lite Coconut Milk
1 (15 oz.) can Tomato Sauce
1 can Garbanzo beans/chickpeas - drained
1 can Garbanzo beans/chickpeas - drained
1 Onion - quartered
2 Garlic Cloves
1 Red Bell Pepper - cut and seeded
(*I have used 5 small red peppers and a large green bell pepper they all work)
2 T. Curry Powder
1 T. Salt
Blend until smooth.
If you have the room in your blender or food processor, place the diced sweet potato and chicken quarters into the sauce to evenly coat. Grease your crock pot with cooking spray. Pour the whole mix (sauced chicken and sweet potatoes) into the crock pot. Cook on High for 4-5 hours.
Serve over rice and garnish with cilantro - salt to taste.
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