Indian Curry:
Ingredients:
1 13.5 oz can of coconut milk
1 can garbanzo
beans, drained and rinsed
4-6 frozen
skinless, boneless chicken thighs
1 Tablespoon
tomato paste
2 Tablespoons
curry powder
1 teaspoon
ground coriander
1 teaspoon
ground cumin
1 inch
peeled and grated ginger
few dashes of hot sauce
1 yellow
onion. chopped
2 or 3
cloves of smashed and chopped garlic
1 green bell
pepper, seeded and chopped
1/2 of an
eggplant, chopped (no need to peel)
-1 sweet potato, peeled and chopped
Directions:
Assemble all of your spices, coconut milk, hot
sauce, and tomato paste. Combine the sauce ingredients in the bottom of your
crockpot. The sauce will be a lovely yellow. Add
the chicken, flipping it over a few times to coat it nicely. Pour in the
garbanzo beans. Wash and chop all of the vegetables, and then add to the Crockpot.
Cover and cook on low for 7-9 hours, or on high for
4-6. Stir carefully to mix flavors. If you stir too rough, the sweet potato
will fall apart.
Serve over rice.
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