Coconut Curry Chicken (adapted from sweettreatsmore.com)

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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