Monday, March 8, 2010

Slow Cooker Curry Chicken

2 Medium Potatoes, Peeled & Cubed
1 Onion, Chopped
2 T Olive Oil
3 Boneless Skinless Chicken Breasts, Cubed
4 Boneless Skinless Chicken Thighs, Cubed
1 15 oz Can Coconut Milk
1 T Curry Powder
1 t Gharam Masala
2 Garlic Cloves, Minced
1 Chicken Bullion Cube
1/2 t Pepper
3 C Hot Cooked Rice
1/4 C Green Onions, Sliced

Place in a 3-4 quart slow cooker the coconut milk, curry, gharam masala, garlic, bullion cube, & pepper and stir to combine, add potatoes and onion. In a large saute pan, heat olive oil and brown chicken, transfer to slow cooker. Cook on low for 5 hours or until chicken is tender. Taste for seasoning. Serve over rice and garnish with green onion.

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