Admittedly, I’ve never been a big fan of curry. It just wasn’t a food that was on my radar. I can assume this is due in large part to the fact that I grew up in white-bread northern Minnesota where the SUPER CHINA BUFFET was the closest thing we had to “ethnic” food.
I had little to no experience with curry prior to trying this recipe so I was a little nervous, but this method makes it so easy! This recipe uses yellow curry powder instead of paste and plenty of spice, so the flavors are easily adjusted to your palate.
This is about as easy and basic as you can get, so if anyone has any tips or suggestions, I’d love to hear them!
Hope you enjoy!
CROCK-POT CURRY with CHICKEN
2 boneless skinless chicken breasts
1 white onion, sliced in thin strips
2 large carrots, peeled & sliced 1/4 in. thick
1 C. broccoli pieces
1 C. cauliflower pieces
1 C. bell peppers, roughly chopped (use whichever your prefer, I typically use green, yellow & orange)
1 can garbanzo beans (chickpeas), rinsed & drained
1 8oz. can coconut milk (shake well before opening)
1.5 C. low sodium chicken stock
2 Tbs. low sodium soy sauce
2 Tbs. yellow curry powder
1.5 tsp. lime juice
1 tsp. basil paste
1 tsp. crushed red pepper
salt & pepper to taste
1. Prepare your ingredients. Cut onions, peppers, broccoli, cauliflower, and carrots in to bite sized pieces. Rinse and drain the can of garbanzo beans using a colander or mesh strainer.
2. In a separate bowl, combine coconut milk (shake well before opening can), chicken stock, soy sauce, curry power, lime juice, basil and crushed red pepper (I also added a little parika and cayenne pepper for an extra kick). Whisk all ingredients together.
3. Drizzle 2 Tbs. olive oil in bottom of crock-pot and add garlic. Sprinkle chicken with salt and pepper and place in bottom of crock-pot. Add the veggies and garbanzos followed coconut milk mixture. Stir everything together to get even coating. Make sure chicken breast is completely submerged when cooking.
4. Cover and set crock-pot to LOW for 6 hours.
5. After five hours on LOW, remove chicken breast and allow to cool for a few minutes. When cool enough to handle, using forks or your fingers, shred the chicken in to small pieces.
6. Add shredded chicken back in to crock-pot and mix to coat. Allow to cook for another 45-60 minutes.
7. Serve immediately over rice & enjoy!
- Even though this is a pretty healthy meal, you can save a few extra calories by using reduced fat coconut milk, but trust me when I say you will lose out on so much flavor. The last time I made this I used So Delicious Coconut Milk and it just wasn’t the same. For full flavor go for the real stuff!
- This can easily be made vegetarian by substituting extra firm tofu cubes (added during the last hour of cooking) for the chicken and swapping out the chicken stock for a veggie-fied version.
- Curry is best when paired with jasmine or basmati rice, but I just can’t justify buying it for one meal, so I serve this up with plain ol’ instant brown rice and it is still delish!
- The hubby likes his curry plain, but since yellow doesn’t quite satisfy my need for spice, I love mine loaded with sriracha and fresh cilantro. Yumm!
Until next time friends,