Our next stop for chicken week takes us to Curryville. Apparently, this can be found at the corner of Dork Lane and Cheesy Way. Ahem. Anyway, I love all things curry and I am always looking for another recipe to try. This one is unique because you make the sauce in the food processor (what?!) and there is minimal chopping because that handy dandy machine does most of the work. Now, you don't get out of all the work - you still have to chop up the chicken and carrots but trust me, you want to make this dish. I served this over jasmine rice because that's what I had on hand but you could serve it over basmati or brown rice too! Enjoy!
Coconut Curry Chicken (adapted from sweettreatsmore.com)
2 lb. boneless, skinless chicken breast cut into bite sized pieced
5 large carrots, peeled and sliced into coins
1 medium onion, peeled and quartered
2 cloves garlic, peeled
1 large bell pepper, seeded and roughly chopped
1 (6 oz.) can low sodium tomato paste
1 (14 oz.) can light coconut milk
1 1/2 t. salt
1 T. curry powder
1 T. garam masala (garam masala is usually a blend of black and white peppercorns, cloves, cinnamon, black and white cumin seeds and black, brown and green cardamom pods. It is delicious and, while there really is no substitute, you <could> use curry powder in it's place, however, the flavor will not be exactly the same. I have seen this in the spice aisle and also in the Asian section of my grocery store.)
1 t. crushed red pepper
Spray a 6 qt. slow cooker with cooking spray and add the chicken and carrots to the crock. In a food processor place the onion, garlic, bell pepper, tomato paste, coconut milk, salt, curry powder, garam masala and crushed red pepper. Cover and process until you have a smooth sauce, scraping down the sides as needed.
Pour the sauce over the chicken and carrots, stir to combine, cover and cook on low for 4-6 hours or on high for 2-4 hours. Serve with rice, if desired.
6 servings (282 calories each serving, excluding rice) according to my calculator on loseit.com
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