Monday, September 26, 2022

# chicken # crock pot

Crockpot Monday: Indian Curry

Indian Curry:


 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


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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