Monday, November 16, 2015

Slow cooker chicken curry recipe

  • 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

Directions

  1. In a bowl, combine tomato sauce, garlic, honey, and seasonings. Set aside.
  2. Add the rest of the ingredients to your slow cooker. Cover with the tomato sauce/seasoning mixture.
  3. Cook on low 8 hours.

To Freeze

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!

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