Saturday, June 8, 2013

Crockpot Brazilian Curry Chicken

There is nothing like the ease and convenience of crockpot cooking every once in a while.  I especially love it when I'm getting ready to spend the day exploring a new area.  All the ingredients for this dish went into the crockpot and left to cook on low for about 8 hours to turn out a delicious dinner.  I served this with a side of brown rice. 



Crockpot Brazilian Curry Chicken
Makes 6-8 servings

1 1/2 - 2 pounds chicken breasts (or whatever suits your fancy)
3/4 cup canned coconut milk
1 cup chicken broth
2 tablespoons tomato paste
3 cloves garlic, minced
1 tablespoon ground ginger
4-6 tablespoons curry powder
2 bell peppers, chopped into 1-inch cubes (I used orange and red)
1 yellow onion, thinly sliced
Salt and freshly ground black pepper to taste
dash of red pepper flakes

In the bowl of the crockpot, add coconut milk, tomato paste, garlic, ginger, curry powder,  salt and pepper, red pepper flakes, and whisk together.

Add in peppers and onions.  Next add in chicken and pour broth over the chicken.  Mix all ingredients together to completely cover the chicken in the curry mixture.

Cover and cook on low for 6-8 hours or high for 4-5 hours.


Slightly adapted from Paleo OMG

Our rating:

1/2

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