- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 277.5
- Total Fat: 11.2 g
- Cholesterol: 35.9 mg
- Sodium: 84.1 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 2.4 g
- Protein: 18.9 g
Crock pot Chicken Curry (Thai style)Submitted by: LADYPOETESS
IntroductionA delicious and fragrant dish to come home to.
Original recipe by Noel Figart. A delicious and fragrant dish to come home to.
Original recipe by Noel Figart.
1 lb chicken breasts, cut into small pieces
2 medium potatoes, diced
1 c. milk
1 c. plain yogurt
1/4 c. raisins
1/4 c. cashews
1 c. peaches, mango, or apricots
1 15 oz can coconut milk
Olive oil for sautéing
1 large onions
3T sliced fresh ginger (or 1 1/2 T. dried ginger)
2 T curry powder
4 T. spring water
Grind together the raisins, nuts and the fruit, and add to the yogurt, chicken mixture.
Wash out your food processor or blender, then grind together your onions, garlic and ginger. Sauté until the mixture gets slightly darker. Then mix water and curry powder.
Add to mixture in sauté pan and simmer for awhile. The instructions on how to make curry that I ran across said to simmer "until it starts to smell really good". It sounds non-specific, but believe me, this is accurate. Your nose will know, 'cause you'll take in a deep breath and say to yourself, "That smells GOOD."
When you get to that point, add the mixture to the stuff cooking in the crock pot. If you're cooking it on low, it needs to cook for about five hours (but can go longer). On high, you need to cook it at least three hours.
Serve over rice. Makes about 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYPOETESS.