Curry Chicken (or Pheasant) Crock Pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
about 4 chicken breasts, frozen or thawedtons of whatever veggies you like (I use squash, zucchini, carrots, celery, etc)about 3 chopped tomatoes (or you can just use a can of diced)1 onion chopped1 can coconut milk (light or regular, doesn’t matter)1 cup chicken brothsalt to taste1 or 2 Tbsp curry powder (your preference)1 Tbsp ground cumin1 tsp ground coriander1 tsp turmericIf you like you curry spicy, you can chop up a dried red chili or 2 and add.
Cook on low for about 6 hours (longer if chicken was frozen). I usually serve with wild/long grain rice (not instant). To cook the rice in a crock pot (a separate one), use a 1:2 ratio, like 1 cup of rice to 2 cups of water. Cook on low 4 or 5 hours.
Serving Size: 6 huge servings
Number of Servings: 6
Recipe submitted by SparkPeople user 2DBVAN.
Serving Size: 6 huge servings
Number of Servings: 6
Recipe submitted by SparkPeople user 2DBVAN.
Nutritional Info Amount Per Serving
- Calories: 250.9
- Total Fat: 8.2 g
- Cholesterol: 65.3 mg
- Sodium: 335.5 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 4.2 g
- Protein: 30.8 g
Member Reviews