"Dump" Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 lbs Tyson boneless, skinless chicken breasts - diced4 tbsp Curry powder 1 can of Thai Kitchen Organic Coconut Milk (13.66 oz can) 1 can Thai Kitchen Light Coconut Milk (8 oz can)2 large (7-1/4" to 8-1/2" long) Carrots, raw - coined2 medium (2-1/4" to 3-1/4" dia.) Potato, raw - diced1.5 cup, chopped Broccoli, fresh - in bite size pieces1 cup Cauliflower, raw - in bite size pieces1 cup Peas, frozen
In your crock pot, add the 2 cans of coconut milk and the curry spice, and whisk to blend well. Add all other ingredients EXCEPT the peas, and turn on low for 6 to 8 hours, or high for 4 to 5 hours.
A half hour before you want to serve, add peas to the crock pot.
If you want the sauce thicker, mix a tablespoon of tapioca starch or rice flour with a tiny bit of water, just enough to make a paste, and add to bubbling sauce. Stir well to blend. Repeat if necessary. Remember that authentic curries have a very loose sauce, almost like the ingredients are in a thick soup rather than a stew consistency.
Serve as is, or over rice, quinoa, or riced cauliflower!
Serving Size: Makes six servings
Number of Servings: 6
Recipe submitted by SparkPeople user REVALLYSON.
A half hour before you want to serve, add peas to the crock pot.
If you want the sauce thicker, mix a tablespoon of tapioca starch or rice flour with a tiny bit of water, just enough to make a paste, and add to bubbling sauce. Stir well to blend. Repeat if necessary. Remember that authentic curries have a very loose sauce, almost like the ingredients are in a thick soup rather than a stew consistency.
Serve as is, or over rice, quinoa, or riced cauliflower!
Serving Size: Makes six servings
Number of Servings: 6
Recipe submitted by SparkPeople user REVALLYSON.
Nutritional Info Amount Per Serving
- Calories: 342.0
- Total Fat: 14.6 g
- Cholesterol: 65.0 mg
- Sodium: 117.9 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 5.8 g
- Protein: 29.7 g
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