18 July, 2015
Hot Crock Pot Chicken Curry
[blue_heading] Hot Crock Pot Chicken Curry only $1.15 per serving [/blue_heading]
Here I have a easy “Hot Crock Pot Chicken Curry” dish that is sure to please even the most anti-curry protesters.
Most curry recipes are intimidating. There is a long list of ingredients, usually consisting of foreign items. As an American coming from a traditional household, my family never made curries. When I first tried a curry using a something in a box from the store it tasted awful! I knew making my own would undoubtedly be better. If you have a few basic spices and some coconut milk then you are more than 90% there. it’s relatively simple to make; it only requires cut up vegetables either fresh or even frozen pre-cut and some coconut milk. Almond/soy milk also works too.
This isn’t exactly a “real” chicken curry, but who cares; it tastes great!
- 1 large Onion $0.68
- 3-4 cloves garlic $0.24
- 2 large carrots $0.06
- 2 stalks celery $0.06
- 1 large bell pepper $0.79
- 3 ounces mushrooms $0.75
- 2 large boneless chicken breasts $1.34
- 1 can tomato sauce $0.60
- 1 can coconut milk $1.25
- 1 can tomatoes $0.58
- 1 cup Lentils $0.16
- 2 tsp Sharwoods hot curry powder $0.18
- 2 tsp garlic powder $0.06
- 2 tsp onion powder $0.06
- 1 tsp Smoked Paprika $0.07
- 2 tsp salt & pepper $0.02
- Get "choppy" with your veggies.
- These are the canned goods I used in my crock pot curry =D
- Place your chopped onions and minced garlic into your crock pot.
- Then add the rest of your veggie friends to the party.
- Canned tomatoes +sauce, coconut milk and Chicken breasts with lentils go on top. Cover and cook on high for 4 hours or low for 6-8 hours(you can add in 1/2 cup of water or broth if you want).
- When it's fully cooked just stir it up and use two forks to pull apart the chicken breasts.
