This is a great recipe to warm you up on cold winter nights. This easy curry chicken recipe it not necessarily as low fat or healthy as most of the things I make – but for Crockpot chicken recipes, it’s definitely got the home-cooked taste. Feel free to add more or substitute vegetables. Serve over brown or basmati rice.
3 carrots, peeled and sliced
½ red pepper, sliced or chopped
1/3 to ½ of large eggplant
½ green pepper, sliced or chopped
3 shallots chopped
3 cloves garlic whole
2 chicken breasts (3/4 to 1 pound) cubed
2 to 3 Tbsp red curry paste (or to taste – may be hot spicy so be careful)
½ cup coconut milk
1 can cream or mushroom soup (low sodium)
for a stronger curry taste you can add to taste (1/2 tsp or so) of ground coriander, turmeric and ground cumin
salt & pepper to taste (I normally use Knorr’s chicken bullion instead of salt)
Easy! Mix everything together in the Crock pot. Cook on high for 4 to 5 hours or on low 8 to 10 hours. Or can start on high for 2 hours, then on low for 6 hours.
