Total: 4-6 hours
This is a great recipe to throw in the crockpot on the morning of a busy day. The extra effort in the morning will be worth it when dinnertime rolls around and your house becomes filled with a delicious aroma. Chicken thighs work best in this recipe because they’re flavourful and hold up well to long, slow cooking. Not browning the meat makes the sauce more delicious with juices from the chicken adding flavour
Chicken thighs 1 lb | 453 g
– halved and diced 1 large | 1 large
Garlic cloves, minced 2 each | 2 each
Ginger, grated 2 Tbsp | 30 mL
Curry powder 2 Tbsp | 30 mL
– Indian spice blend 1 tsp | 5 mL
Cumin 1 tsp | 5 mL
Frozen peas 1 cup | 250 mL
Light coconut milk 1 can | 1 can
Yellow pepper, sliced 1 each | 1 each
Red pepper, sliced 1 each | 1 each
Sweet potato, diced 1 each | 1 each
Diced tomatoes 2 cups | 500 mL
Red curry paste 1 Tbsp | 15 mL
Cilantro, chopped ½ cup | 125 mL
Place chicken thighs into a slow cooker.
Chop onion, peppers, sweet potato and garlic and add to the slow cooker.
Add diced tomatoes and frozen peas. Stir contents.
In a small bowl combine the coconut milk, ginger, garam masala, curry powder, cumin, and curry paste.
Stir and coat contents of the slow cooker.
Set to low for 6 hours or high for 3-4 hours.
Once cooked, taste and add pepper to taste. Serve over brown rice, garnish with chopped fresh cilantro.
Makes 4 servings (500 g / serving).
1 serving = ~2.5 cups
Adapted From: Nutrition Rx