CROCK POT CURRY CHICKEN
Ingredients:
-1 pack chicken breast, cutlets or thighs.
-2 bell peppers
-2-3 carrots
-1 bag of frozen peas
-1/2 cup chicken broth
-1 can of coconut milk
-1 tbsp curry
-1 tsp cumin
-1 tsp coriander
-1 tsp cardamom
-1 tsp minced garlic
-1 tsp salt
-1 tsp pepper
-1 tsp paprika
Steps:
1) Melt 1 tbsp butter or oil and brown the chicken on medium-high heat. For extra spice, rub a little curry and paprika on the chicken first.
2) Chop the bell peppers and carrots into small pieces, add to crock pot.
3) Mix all of the spices in a small bowl, then pour them over the chopped vegetables and blend.
4) set the browned chicken on top of the vegetable mix in the crock pot
5) Add 1/2 cup chicken broth, turn on low heat for 8 hours
6) at the end of the day, turn off crock pot or to "warm" setting, and add can of coconut milk and bag of peas. Mix well. If the chicken had any bones in it, take them out. It will be easy after 8 hours in the slow cooker.
FUN FACT!
This meal can be prepped ahead and kept in the freezer, for a busy day or week that the budget is low.
Simply cut up the vegetables and put them in a gallon ziplock bag with the RAW chicken. (This method won't allow for browning first.) And dump in the spices. Freeze for up to three months. You can brown the chicken at the time that it is thawed out, just before tossing into the crock pot.
