Slow Cooker Chicken Curry

…aka the easiest thing to make ever!

I couldn’t believe how easy this dish was to put together and how delicious it was. The curry powder, garam masala and coconut milk packs in a lot of flavor. I almost feel like I shouldn’t even post it because it’s so¬†easy. But I like easy and I think others do too ūüôā Plus the last couple of weeks have been b-a-n-a-n-a-s for me so recipes like this are much needed.

Sadly I did not have time to take a prettier picture of this but after 7 hours of cooking on low, the chicken was super tender and shredded very easily.

Hope you all will try this out!

Slow Cooker Chicken Curry
Recipe slightly adapted from The Lemon Bowl

Get

  • 3/4 cup coconut milk, light
  • 3/4 cup chicken stock
  • 15 oz can tomato sauce
  • 1 pound boneless, skinless chicken breasts
  • 1 medium onion, thinly sliced
  • 15 oz can chickpeas, drained and rinsed
  • 2 medium sweet potatoes, diced
  • 2 tablespoons curry powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper
  • 1 cup green peas, frozen
  • Juice of 1 lemon
  • cilantro for garnish

Make
*In the bottom of a slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, garam masala, cayenne, and salt.
*Add chicken breasts, onion, chickpeas, and sweet potatoes. Give it a good stir to ensure everything is coated evenly.
*Cook on low for 7 hours.
*Stir in peas and lemon juice just before serving. Serve over rice or naan and top with cilantro.

Enjoy! 

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Vegetable and Chickpea Curry

 

Slow cooker recipes are the best. Chris likes them because he can prepare dinner in the morning before going to work. I’m amazed how you can throw things together in the pot, turn it on, and come back to a cooked meal. Well after three days of¬†carnivorous¬†eating in Dallas, I was really in the mood for something vegetarian for dinner. Chris found this awesome recipe from Cooking Light which is very¬†versatile.

Chris used stuff we had on hand; it was a great way to clean out our freezer and fridge. I read in the reviews that some people added chicken which is a good idea for next time. The curry is pretty mild as is but, you can amp up the spice level if you want more heat. We had this with couscous but rice or quinoa would work just as well. 

If you decided to make this on a whim and don’t want to wait 6 hours to eat, I read that someone successfully made this on their stove top which is good to know!¬†


Vegetable and Chickpea Curry
Recipe adapted from Cooking Light
Serves 6 (1 1/3 cups vegetable mixture)

Get

  • 1 teaspoon olive oil
  • 1 1/2 cups chopped onion
  • 1 cup (1/4-inch thick) slices carrot
  • 1 tablespoon curry powder
  • 1 teaspoon brown sugar
  • 1 teaspoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 (4-ounce) can diced chilies
  • 3 cups cooked chickpeas
  • 1 1/2 cups cubed squash
  • 1 cup diced green bell pepper
  • 1 cup green beans (we used frozen)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5-ounce) can diced tomatoes, not¬†drained
  • 1 (14-ounce) can vegetable broth
  • 3 cups fresh spinach
  • 1 cup light coconut milk
  • lemon wedges

Make
*Heat oil in a large nonstick skillet over medium heat. Add onions and carrots; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chilies; cook 1 minute, stirring constantly.
*Place onions mixture in slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on high for 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

Enjoy!

Note: If you are using fresh spinach, I would not add it in until you’re just about ready to serve since fresh spinach can tend to get mushy if overcooked.¬†

Curry Quinoa Stuffed Pumpkin

More pumpkin!

I went over to my friend V’s place to enjoy a lovely dinner. She received a sugar pumpkin in her vegetable CSA this month and wanted to use it in a savory way. I obliged to be the taste tester of her cooking endeavor. It required zero arm twisting.

It was tasty! And surprisingly easy. Well I mean I heard it was easy when I came over.  I cannot take credit for any of this.

As I was driving to her place (1st time driving in SF ever – it was slightly terrifying) she was already in the processing of roasting the sugar pumpkin.

I arrived as it was just coming out of the oven. To make myself useful, I mixed up the quinoa she cooked in chili curry paste with vegatables she sautéed.

We stuffed the pumpkin with the quinoa deliciousness and topped it off with some basil.


The recipe was¬†inspired¬†by¬†Lily’s Health Pad¬†Red Curry Quinoa Stuffed Pumpkin. Check it out!