Curry me away

Tonight I’ve made crock pot chicken curry. It’s one of those easy recipes that you can throw into the pot, go for a long run, shower, have a glass of wine and enjoy!

Stephanie’s Crock Pot Chicken Curry

Ingredients:

1 can Lite Coconut Milk

1 tablespoon tomato paste

2 tablespoons Curry Powder

1 tablespoon Cumin

1 tablespoon Ground Coriander Seed

2 tablespoons fresh ginger (chopped)

1 teaspoon Cayenne Pepper

1 medium onion (chopped)

1/2 eggplant (cubed)

2 medium sweet potatoes (cubed)

1 green bell pepper (chopped)

Bone-in skinless chicken thighs (about 4)

1 can garbanzo beans
1 green onion (chopped)

3 cloves garlic (minced)

salt and pepper to taste

Serve with Rice.

Cilantro, peanuts and green onion to garnish

Directions:

Literally just throw all of the ingredients into the pot and let cook on high for 4 hours. Once the chicken has fallen off the bones, take the bones out. Let cook on low until ready to serve. It’s that simple and delicious.

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