Thursday, March 31, 2016

slow cooker pumpkin chicken curry









I decided that I enjoy leftovers more when meals are cooked slow-cooker style (just tastes better, and I love leftovers) so I adapted a recipe I found in Parents Magazine for a crock pot.  It was delicious!  And once again, easy.  My husband enjoyed his curry plain but I poured on the garlic chili sauce because I love it super spicy.  Two of my kids poured on the garlic chili sauce too. 

slow cooker pumpkin chicken curry (adapted from Parents Magazine, October 2015)
3 boneless, skinless chicken breasts, cubed
1 (15 ounce) can pumpkin puree
1 (15 ounce) can light coconut milk
1 onion (I carmelized mine)
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons curry powder
1 teaspoon salt
1/8 teaspoon cayenne pepper

Spray your slow cooker with nonstick cooking spray.  Mix the puree, milk, onion, garlic, ginger, curry, salt and pepper in the slow cooker.  Add the chicken and stir to combine.  Put the lid on and cook on low for at least 6 hours.  Serve over brown basmati rice.  Pour on the garlic chili sauce if you like spice!

Note:  I meant to add spinach leaves at the end but forgot!

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