I tasted this meal at a recent book club and was astonished. This is the first curry I have ever enjoyed. I have never enjoyed the taste of curry. However, in this dish it was delicious, especially with naan!
Slow Cooker Chicken Curry
Recipe from newleafwellness.biz
2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1, 6oz can of tomato paste
1, 13.5oz can of coconut milk
1 small onion, chopped (about one cup)
2 cups of frozen peas
1, 14.5oz can of tomato sauce (about 1 3/4 cup)
2 large cloves of garlic, minced
3 tablespoons honey
2 tablespoons curry powder
1 teaspoon salt
1 teaspoon crushed red pepper
In a bowl, combine tomato sauce, garlic, honey, and seasonings. Set aside.
Add the rest of the ingredients to your slow cooker. Cover with the tomato sauce/seasoning mixture.
Cook on low 8 hours.
Combine all of the ingredients in a gallon-sized freezer bag and freeze for up to three months. When ready to cook, thaw overnight in your refrigerator and cook in your slow cooker for 10-12 hours on low. Since the Slow Cooker Chicken Curry cooks for the first time in your slow cooker, it won’t taste like leftovers!
Serve with white or brown rice, and enjoy!
Posted by Rachel
Jake and Emily Hutchings Family