Crockpot Yellow Curry

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.

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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.

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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.

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Crockpot Yellow Curry
 
Prep time
Cook time
Total time
 
Adapted from Stephanie O’Dea’s recipe from HERE.
Author:
Recipe type: Dinner
Serves: 4-6
Ingredients
  • 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
Instructions
  1. Line your Crockpot with a plastic liner for easy cleanup.
  2. Combine spices, coconut milk, and tomato paste in the bottom of the crockpot – stir well.
  3. Add the chicken and flip it a few times to coat it with sauce.
  4. Cover with garbanzo beans and vegetables.
  5. Cook on high for 4-6 hours.
  6. Shred chicken and stir in heavy cream.
  7. Serve over rice and enjoy!

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