Crockpot Yellow Curry
Sometimes the only thing that will hit the spot is a good bowl of curry. Hot day, cold day – I just have a craving once in awhile and it doesn’t go away until I’ve gotten my hands on some.
If you’ve never made curry before – never fear! This is just as easy as any other crockpot recipe – just assemble your ingredients, drop ‘em in the crockpot, and it’s good to eat in just a few hours.
I like to serve this with basmati or jasmine rice. It’s not only a good way to stretch the serving size if you have unexpected guests, it’s just plain yummy.
- Crockpot liner
- 13.5 oz can of coconut milk (the creamy, thick kind – make sure that you don’t accidentally pick up coconut water)
- ½ cup heavy cream
- 1 can garbanzo beans, drained and rinsed
- 5 frozen chicken breasts
- 2 Tablespoons tomato paste
- 3 Tablespoons curry powder
- 2 Tablespoons squeeze bottle ginger
- 4 Tablespoons squeeze bottle garlic
- 2 teaspoons coriander
- 2 teaspoons cumin
- ½ Tablespoon Sriracha sauce
- 1 chopped onion
- 1 chopped green bell pepper
- ½ chopped eggplant
- 2 sweet potatoes, peeled and chopped
- Line your Crockpot with a plastic liner for easy cleanup.
- Combine spices, coconut milk, and tomato paste in the bottom of the crockpot – stir well.
- Add the chicken and flip it a few times to coat it with sauce.
- Cover with garbanzo beans and vegetables.
- Cook on high for 4-6 hours.
- Shred chicken and stir in heavy cream.
- Serve over rice and enjoy!