As I continue to work my way through the many recipes I’ve managed to stock away in Evernote, my email and the good old fashioned recipe box, I have found I collect certain types of recipes a lot but never actually make them. This weekend I tackled my first curry.
I apparently liked the idea of making a curry; I had no less than 6 different chicken curry recipes saved. I chose this one because it seemed the most straightforward recipe and made use of the slow cooker. On a Sunday when I wanted to prep and cook a few other things, the crock pot was a must.
This recipe did not disappoint. It went together easily, cooked beautifully and was delicious. I am a wimp when it comes to spice/heat in my food and this curry is quite mild but does have a slight kick to it that makes it different from my usual fare which I wanted. I am getting a little bored of my usual go-to meals. I recommend picking up some naan bread and serving this with brown rice. It is delicious and makes tons for leftovers!
3 lbs. boneless chicken (I used more like 2 1/2 pounds and still had tons)
1 onion, chopped
1 cup salsa (I used mild)
3 Tbsp curry powder
1 can coconut milk (I used lite coconut milk to save some calories)
2 cups rice, cooked (I used brown rice)
- Place chicken, onion, salsa and curry powder in slow cooker.
- Cook on high 5-6 hours or low 7-8 hours.
- 15 minutes before serving remove chicken from slow cooker.
- Add coconut milk to slow cooker. Stir into sauce.
- Return chicken to pot.
- Serve over cooked rice.
Recipe originally from Eat at Home Cooks.