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
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
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.