Before you say anything, YES, I know this is the second slow cooker meal in a row, but I don’t care. It’s cold here, I like slow cooker meals, and I love curry. So, here we go with another completely delicious recipe that’s easy to pull together, cooks while you’re at church/out shopping/whatever, and can be made with ingredients you probably already have on hand. Believe it or not, my husband really enjoyed this curry (he’s hit and miss with curry, so that’s pretty good). So here’s how to get it on your table ASAP.
Slow Cooker Chicken Curry (from New Leaf Wellness)
2 lb. cubed, boneless, skinless chicken breast
1 6 oz. can tomato paste
1 13 1/2 oz. can coconut milk
1 chopped onion
2 c. frozen peas (I prefer the texture of edamame, so I subbed it in for the peas – shelled, of course.)
1 14 1/2 oz. can tomato sauce
2 cloves minced garlic
3 tbsp. honey
2 tbsp. curry powder
1 tsp. salt
1 tsp. crushed red pepper (This gives it a nice kick, so cut it down if you’re not a fan of spice.)
- In a bowl, combine the tomato sauce, honey, garlic, curry, salt, and red pepper.
- Place the rest of the ingredients in the slow cooker and cover with the tomato sauce mixture.
- Cook on low 4-6 hours. (The original recipe said to cook it for 8 hours, but mine was perfectly cooked in 4. Maybe if you left the chicken breasts whole, you would need 8 hours?)
What’s your favorite way to warm up? I’m very partial to a thick blanket and a warm bowl of chili. 😀