SparkPeople Advertisers Keep the Site Free

5 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 395.5
  • Total Fat: 14.1 g
  • Cholesterol: 48.0 mg
  • Sodium: 786.1 mg
  • Total Carbs: 41.0 g
  • Dietary Fiber: 5.4 g
  • Protein: 26.3 g

Report Inappropriate Recipe

Split the Pot Recipe Contest Finalist: Coconut Chickpea Chicken Curry

Submitted by: AASHOOTS
Split the Pot Recipe Contest Finalist: Coconut Chickpea Chicken Curry

Introduction

Bring the flavors of a Thai kitchen right into your slow cooker! This simple, flavorful and vibrant dish will have your taste buds dancing. Bring the flavors of a Thai kitchen right into your slow cooker! This simple, flavorful and vibrant dish will have your taste buds dancing.
Number of Servings: 6

Ingredients

    Spice Mixture:
    1 t salt
    1 t black pepper
    1/2 t ground coriander
    1/2 t cumin
    1/2 t cardamom
    1/2 t chili powder
    1/2 t turmeric
    1/2 tsp cayenne
    1/4 t cinnamon
    1 T curry powder

    1 lb chicken breast, cut into 1-in. pieces
    14 oz light coconut milk
    1 cup chicken stock
    2 t fish sauce
    2 T green curry paste
    1 T corn starch
    15 oz can drained chickpeas
    1/2 yellow onion, thinly sliced
    3 cloves garlic, very thinly sliced
    1 small chili or jalapeno, seeded and minced
    1 T grated ginger
    1 cup cashews, divided – 1/4 cup reserved for garnish (toasted)
    1 cup bean sprouts
    3 T fresh chopped basil
    1 lime, cut into wedges

    4 cups cooked brown rice

Tips

Save time by buying a premixed curry spice blend.


Directions

1. Mix together spices, then toss chicken pieces thoroughly in mixture.
2. In the bottom of the slow cooker, whisk together the coconut milk, chicken stock, fish sauce, green curry paste, and cornstarch, then add the chicken.
3. Add the chickpeas, onions, garlic, jalapeno, ginger and 3/4 cup cashews.
4. Cook on low for 8 hours, or on high for 4 hours.
5. Toast the remaining cashews in a 400 degree oven just until fragrant (three to five minutes).
6. When ready to serve, top the brown rice with the chicken curry then cashews, basil, bean sprouts and a lime wedge.


Serving Size: makes 6, 1 1/2-cup servings (including rice)






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • SO many flavors and delish smells to walk into after work!! Def. a recipe book keeper :) Way to go Adrienne! - 11/6/13

    Was this review helpful?   yes  No